Low Fat Breaded Meat Cutlet
Crisp on the outside and juicy on the inside, this Low Fat Breaded Meat Cutlet is a lighter take on the classic comfort food. Made with tender chicken breast, seasoned to perfection with garlic powder, paprika, and a hint of black pepper, this recipe skips the deep fryer in favor of oven-baking for a healthier twist. The use of panko breadcrumbs ensures a satisfying crunch, while a quick spritz of olive oil spray gives the cutlets their golden finish without the added fat. Ready in just 35 minutes, this easy, high-protein dish is perfect for busy weeknight dinners or meal prep. Served with fresh lemon wedges for a bright, zesty finish, this guilt-free cutlet pairs beautifully with a side salad or roasted vegetables. Perfect for health-conscious foodies seeking flavor-packed, low-fat options, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 piece (around 200g) Chicken breast
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons All-purpose flour
- 1 large Egg white
- 1 tablespoon Water
- 0.5 cup Panko breadcrumbs
- 0.25 teaspoon Paprika
- as needed Olive oil spray
- 2 Lemon wedges
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the chicken breast between two pieces of plastic wrap. Using a meat mallet, gently pound the chicken to about 1/2 inch thickness.
Season both sides of the chicken breast with salt, pepper, and garlic powder.
Set up a breading station with three shallow bowls: one with flour, one with the egg white and water whisked together, and one with panko breadcrumbs mixed with paprika.
Dredge the chicken breast in flour, shaking off the excess.
Dip the chicken into the egg white mixture, ensuring it is completely coated.
Press the chicken into the breadcrumbs, covering completely and pressing to adhere.
Place the breaded chicken onto the prepared baking sheet and spray both sides lightly with olive oil spray to promote browning.
Bake in the preheated oven for 15-20 minutes, flipping halfway through, until the breading is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Remove from the oven and let rest for 5 minutes before slicing.
Serve warm with lemon wedges for squeezing over the top before eating.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 684 mg | 15% | |
*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.
