Low Sodium Chicken Cutlet
Elevate your mealtime with this delicious and heart-healthy Low Sodium Chicken Cutlet recipe! Perfectly seasoned with aromatic garlic and onion powder, these tender chicken breasts are coated in unsalted breadcrumbs for a crispy, golden crust—without the excess sodium. This quick and fuss-free dish is pan-fried in a splash of olive oil, offering a lighter alternative to traditional fried cutlets. Ready in just 35 minutes, it’s a simple yet satisfying option for busy weeknight dinners or casual gatherings. Serve with fresh lemon wedges for a burst of zesty flavor that complements the seasoned crust beautifully. Packed with flavor and lower in sodium, this recipe is a must-try for those seeking wholesome, heart-conscious meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 cup Unsalted bread crumbs
- 2 large Egg whites
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 4 slices Lemon wedges
Instructions
Place a chicken breast between two sheets of plastic wrap and gently pound it with a meat mallet until it's about 1/2 inch thick. Repeat with the remaining chicken breasts.
Combine the flour, garlic powder, onion powder, and ground black pepper in a shallow dish. Mix well to ensure even distribution of spices.
In another shallow dish, mix the egg whites with water until well combined.
Place the unsalted bread crumbs in a third shallow dish.
Dredge each chicken breast in the flour mixture, shaking off any excess.
Dip the floured chicken breast into the egg white mixture, ensuring it is coated completely.
Finally, press the chicken breast into the bread crumbs, ensuring it is completely coated. Shake off any excess crumbs and set aside. Repeat with the remaining chicken breasts.
Heat olive oil in a large non-stick skillet over medium-high heat.
Once the oil is hot, add the chicken cutlets to the skillet. Cook for 4-5 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F.
Remove the cooked cutlets from the skillet and let them rest on a paper towel-lined plate for a few minutes to absorb excess oil.
Serve the chicken cutlets with lemon wedges on the side for an extra zest of flavor. Enjoy!
Nutrition Facts
Calories |
2155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1510 mg | 66% | |
| Total Carbohydrate | 140.5 g | 51% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 7.9 g | ||
| Protein | 245.9 g | 492% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2282 mg | 49% | |
*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.
