Mexican Chicken Cutlets
Crispy, golden-brown, and bursting with bold spices, these Mexican Chicken Cutlets are a must-try for dinner with a Tex-Mex twist. Perfectly seasoned with chili powder, cumin, garlic powder, and paprika, these tender chicken cutlets are coated in a crispy blend of panko breadcrumbs and cornmeal for an irresistible crunch. Quick to prepare in just 35 minutes, this recipe features a three-step breading process that ensures each piece is packed with flavor. Served with a squeeze of fresh lime and an optional sprinkle of cilantro, these cutlets are ideal for a weeknight meal or a casual dinner party. Pair them with Mexican rice, a fresh salad, or even tortilla wraps for a delicious and versatile dish. Keywords: Mexican Chicken Cutlets, crispy chicken recipe, Tex-Mex dinner idea, quick chicken recipes, panko breaded chicken.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup all-purpose flour
- 1 piece large egg
- 0.25 cup buttermilk
- 1 cup panko breadcrumbs
- 0.25 cup yellow cornmeal
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil
- 2 pieces lime wedges
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
Place chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Slice each pounded chicken breast in half to create four cutlets. Pat them dry with paper towels and season both sides with 1 teaspoon of salt and 1/4 teaspoon of black pepper.
Set up a breading station with three shallow bowls: one with the flour, one with the beaten egg mixed with buttermilk, and one with panko breadcrumbs and cornmeal combined with chili powder, cumin, garlic powder, paprika, and 1/2 teaspoon of salt. Mix the breadcrumb mixture thoroughly.
Dredge each chicken cutlet in the flour, shaking off any excess, then dip into the egg mixture, and finally coat evenly in the seasoned breadcrumb mixture. Press gently to ensure the crumbs stick well.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot and shimmering, add the chicken cutlets in batches to avoid overcrowding. Cook for 3-4 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C).
Place the cooked chicken cutlets on a paper towel-lined plate to drain any excess oil.
Serve warm with lime wedges for squeezing over the top and a sprinkle of chopped cilantro, if desired.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 7.7 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 199 mg | 15% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1269 mg | 27% | |
*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.
