Low Sodium Breaded Cutlets
Elevate your dinner table with these delectable **Low Sodium Breaded Cutlets**, a heart-healthy spin on the classic comfort food! Perfectly tender chicken breasts are pounded to an even thickness, then coated in a flavorful blend of unsalted breadcrumbs, Parmesan cheese, and aromatic herbs like oregano and thyme. A golden crust is achieved by pan-searing the cutlets in a combination of olive oil and unsalted butter, resulting in a crispy exterior and juicy interior—all without the excess sodium. This simple recipe comes together in just 40 minutes and is ideal for anyone looking to reduce sodium intake while still savoring bold, satisfying flavors. Pair these cutlets with fresh greens or roasted vegetables to complete your wholesome meal!
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Recipe Information
Ingredients
- 4 pieces boneless skinless chicken breasts
- 1 cup all-purpose flour
- 1 cup unsalted bread crumbs
- 0.5 cup parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 0.5 teaspoon ground black pepper
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large eggs
- 2 tablespoons milk
Instructions
Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the chicken to a uniform thickness of about 1/2 inch.
Prepare a breading station with three shallow plates. In the first plate, add the flour. In the second plate, whisk together the eggs and milk until well combined. In the third plate, mix the bread crumbs, grated parmesan cheese, oregano, thyme, garlic powder, and ground black pepper.
Dredge each chicken breast in the flour, shaking off any excess. Then dip them into the egg mixture, allowing any excess to drip off, before pressing them into the crumb mixture to coat both sides evenly.
Heat a large skillet over medium heat and add the olive oil and butter. Swirl the pan to combine and coat the surface.
Once the butter has melted and the oil is hot, place the breaded chicken cutlets in the skillet. Cook the cutlets for about 4-5 minutes on each side or until they are golden brown and cooked through.
Place cooked cutlets on a plate lined with paper towels to absorb excess oil.
Serve warm with your choice of side dishes.
Nutrition Facts
Calories |
3088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1135 mg | 378% | |
| Sodium | 1880 mg | 82% | |
| Total Carbohydrate | 187.4 g | 68% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 8.4 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 885 mg | 68% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2405 mg | 51% | |
*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.
