Low Fat Breaded Chicken Cutlet
Crispy, golden perfection meets guilt-free indulgence with this Low Fat Breaded Chicken Cutlet recipe—a healthier twist on the classic favorite! Featuring tender, marinated chicken breasts coated in a flavorful blend of whole wheat bread crumbs, Parmesan cheese, and aromatic seasonings like garlic powder and paprika, this dish is oven-baked to achieve that signature crunch without excess oil. The addition of low-fat buttermilk ensures moist and juicy cutlets, while fresh parsley adds a burst of brightness to every bite. Ready in just 45 minutes from start to finish, this recipe is perfect for busy weeknight dinners or meal prep needs. Serve with a fresh salad or roasted vegetables to complete this wholesome and protein-packed dish that doesn’t compromise on flavor or texture. Keywords: low-fat breaded chicken cutlet, healthy baked chicken, crispy oven-baked chicken recipe.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 240 ml low-fat buttermilk
- 120 grams whole wheat bread crumbs
- 30 grams Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- as needed olive oil spray
Instructions
Place the chicken breasts between two sheets of plastic wrap or in a large resealable plastic bag on a cutting board.
Using a meat mallet or rolling pin, gently pound the chicken to an even 1/4-inch thickness.
Transfer the chicken to a shallow dish and pour the low-fat buttermilk over it, making sure each piece is fully coated.
Cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for more flavor.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spray the paper lightly with olive oil spray.
In a shallow bowl, combine the whole wheat bread crumbs, grated Parmesan cheese, chopped parsley, garlic powder, paprika, salt, and black pepper.
Remove the chicken from the buttermilk, allowing excess to drip off, and then dredge each piece in the breadcrumb mixture, pressing gently to adhere.
Place the breaded chicken cutlets on the prepared baking sheet. Spray the tops of the cutlets lightly with olive oil spray.
Bake in the preheated oven for 20-25 minutes until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
Remove from the oven and let the cutlets rest for 5 minutes before serving.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 21.2 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 775 mg | 60% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1643 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
