Low Sodium Breaded Chicken Cutlet
Elevate your dinner routine with this flavorful and heart-smart **Low Sodium Breaded Chicken Cutlet**, a healthier twist on the classic comfort food. Perfectly seasoned with dried oregano, thyme, garlic powder, and a hint of Parmesan, these crispy cutlets are coated in unsalted panko breadcrumbs for a satisfying crunch without the excess sodium. Featuring tender, juicy chicken breasts that are pan-fried in olive oil to golden perfection, this recipe combines simplicity and nutrition in just 35 minutes from start to finish. Ideal for serving alongside fresh salads or steamed vegetables, this low-sodium recipe is a must-try for anyone seeking wholesome yet indulgent meals. Whether you're managing your sodium intake or simply craving a lightened-up version of a beloved dish, these crispy cutlets deliver big flavor in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 cup Unsalted panko breadcrumbs
- 0.25 cup Finely grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Low sodium chicken broth
- 3 tablespoons Olive oil
Instructions
Place the chicken breasts on a cutting board. Cover them with plastic wrap and use a meat mallet to pound each breast to an even thickness of about 1/2 inch.
Prepare three separate shallow dishes: one with the flour, one with panko breadcrumbs, Parmesan cheese, oregano, thyme, black pepper, and garlic powder mixed together, and one with the eggs whisked with the low sodium chicken broth.
Dip each chicken breast into the flour, coating both sides lightly, then into the egg mixture, and finally into the breadcrumb mixture, ensuring each piece is well-coated.
In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken breasts in batches if necessary to avoid overcrowding the pan.
Cook each chicken cutlet for about 5 to 6 minutes on each side, or until the crust is golden brown and the chicken is cooked through, with an internal temperature of 165°F (74°C). Add more oil to the pan if necessary between batches.
Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.
Serve immediately with a side of your choice, such as a fresh salad or steamed vegetables.
Nutrition Facts
Calories |
2313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 4.6 g | ||
| Protein | 248.2 g | 496% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 222 mg | 17% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2188 mg | 47% | |
*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.
