Mediterranean Diet Classic Breaded Cutlet
Experience a wholesome twist on a timeless favorite with our Mediterranean Diet Classic Breaded Cutlet. This recipe combines lean, tender chicken breasts with a crispy, golden crust made from whole wheat breadcrumbs, Parmesan cheese, and a fragrant blend of oregano, thyme, and garlic powder. Lightly fried in heart-healthy olive oil, these cutlets are a guilt-free indulgence packed with robust Mediterranean flavors. Ready in just 35 minutes, this easy-to-make dish is perfect for weeknight dinners or casual gatherings. Serve with a fresh squeeze of lemon to enhance its bright, tangy finish, and pair with a side of your favorite roasted vegetables or a crisp salad for a complete, healthy meal. Perfect for fans of the Mediterranean diet, this recipe is as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 4 pieces Skinless, boneless chicken breasts
- 1 cup Whole wheat breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Large egg
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 4 slices Lemon wedges
Instructions
Begin by flattening the chicken breasts. Place each chicken breast between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each breast to about 1/2 inch thickness.
Prepare the breading station. In a shallow dish, mix together the whole wheat breadcrumbs, grated Parmesan cheese, dried oregano, dried thyme, garlic powder, salt, and black pepper.
In another shallow bowl, beat the egg with 2 tablespoons of water to create an egg wash.
Dip each chicken breast into the egg wash, allowing any excess to drip off, and then coat it in the breadcrumb mixture. Press the crumbs onto the chicken to ensure a good coating.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the breaded chicken cutlets. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. Depending on the size of your skillet, you may need to cook the chicken in batches.
Once cooked, transfer the chicken to a plate lined with a paper towel to drain any excess oil.
Serve the cutlets warm with lemon wedges on the side. Squeeze fresh lemon juice over the cutlets just before eating for an added burst of flavor.
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 2910 mg | 126% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 5.0 g | ||
| Protein | 246.5 g | 493% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 436 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2235 mg | 48% | |
*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.
