Low Fat Classic Breaded Cutlet
Indulge in the crispy perfection of this **Low Fat Classic Breaded Cutlet**, a guilt-free twist on a beloved comfort food. Juicy, tender chicken breasts are seasoned to perfection, then coated in a delicate layer of Parmesan-infused bread crumbs for a burst of flavor in every bite. Instead of frying, this recipe uses the magic of oven baking and a light spritz of olive oil cooking spray to achieve that irresistible golden crust—saving you unnecessary fat and calories without compromising on taste. With just 35 minutes from prep to plate, this healthy breaded chicken cutlet is an ideal weeknight dinner that's easy, satisfying, and perfect for the whole family. Serve it with a crisp side salad or roasted vegetables for a wholesome, well-rounded meal! Keywords: low fat cutlet, oven-baked chicken, healthy breaded cutlet, Parmesan crusted chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Egg whites
- 2 tablespoons Low-fat milk
- 1 cup Bread crumbs
- 2 tablespoons Grated Parmesan cheese
- 1 as needed Olive oil cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with the olive oil cooking spray.
Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound to an even thickness, about 1/2 inch thick.
Season both sides of the chicken breasts with salt and black pepper.
Prepare three shallow bowls: one with the flour, one with the egg whites and milk (whisked together until smooth), and one with the bread crumbs and Parmesan cheese mixed together.
Dredge each chicken breast first in the flour, lightly coating it, then dip it in the egg white mixture, ensuring it's completely covered, and finally press it into the bread crumb mixture. Make sure the chicken is well-coated with breadcrumbs.
Arrange the breaded chicken on the prepared baking sheet. Lightly spray the tops of the chicken with more olive oil cooking spray.
Bake in the preheated oven for 10 minutes, then flip each cutlet over and bake for an additional 10 minutes, or until the chicken is cooked through and the coating is golden brown.
Remove from the oven and let rest for a few minutes before serving.
Nutrition Facts
Calories |
1763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 541 mg | 180% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 127.2 g | 46% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.5 g | ||
| Protein | 225.4 g | 451% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 469 mg | 36% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1994 mg | 42% | |
*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.
