Low Sodium Breaded Chicken Cutlets
Elevate your weeknight dinner with these flavorful Low Sodium Breaded Chicken Cutlets—crispy, golden perfection without the excess salt. This recipe combines tender chicken breasts pounded thin for even cooking, coated in a fragrant blend of garlic powder, onion powder, paprika, and fresh parsley-infused unsalted breadcrumbs. The cutlets are pan-fried in olive oil for a satisfying crunch while maintaining a healthier sodium level thanks to innovative swaps like low sodium chicken broth in the egg wash. Ready in just 35 minutes, this heart-healthy, family-friendly dish is perfect for a lighter yet delicious meal. Serve the cutlets warm with a side salad or steamed vegetables for a balanced feast that everyone will love!
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Recipe Information
Ingredients
- 2 large, boneless and skinless chicken breasts
- 1.5 cups unsalted bread crumbs
- 0.5 cup all-purpose flour
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 2 whole large eggs
- 2 tablespoons low sodium chicken broth
- 0.25 cup olive oil
Instructions
Place each chicken breast between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
In a shallow bowl, combine the unsalted bread crumbs, ground black pepper, garlic powder, onion powder, paprika, and chopped fresh parsley.
In another shallow bowl, place the flour.
In a third shallow bowl, beat the eggs with the low sodium chicken broth until well combined.
Dredge each piece of chicken in the flour, shaking off any excess. Then dip in the egg mixture, and finally coat with the bread crumb mixture, pressing gently to ensure an even coating.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the breaded chicken cutlets, cooking for about 3-4 minutes on each side or until they are golden brown and cooked through. Check that the internal temperature reaches at least 165°F (75°C).
Transfer cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Serve warm, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
2263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 701 mg | 234% | |
| Sodium | 1837 mg | 80% | |
| Total Carbohydrate | 184.8 g | 67% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.7 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 490 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 877 mg | 19% | |
*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.
