Soy-Free Breaded Chicken Cutlet
Elevate your dinner game with this irresistible Soy-Free Breaded Chicken Cutlet recipe! Perfect for those avoiding soy, these crispy pan-fried chicken cutlets feature a golden crust made with panko breadcrumbs, grated Parmesan cheese, and a sprinkle of paprika for a subtle smoky kick. Seasoned with garlic and onion powder, the chicken is juicy and full of flavor, while the breadcrumb coating delivers a satisfying crunch. This quick and easy recipe comes together in under 40 minutes, making it an ideal choice for busy weeknights or casual gatherings. Serve these cutlets as the centerpiece of the meal alongside your favorite sides, or layer them into a hearty sandwich for a show-stopping bite!
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Recipe Information
Ingredients
- 4 pieces Chicken breast cutlets
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 2 large Eggs
- 2 tablespoons Water
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese, finely grated
- 0.5 teaspoon Paprika
- 0.25 cup Olive oil
Instructions
Place the chicken breast cutlets between two sheets of plastic wrap. Use a meat mallet to gently pound them to an even thickness of about 1/2 inch.
In a shallow dish, mix the flour with salt, black pepper, garlic powder, and onion powder.
In another shallow dish, beat the eggs with water until well combined.
In a third shallow dish, combine the panko breadcrumbs, Parmesan cheese, and paprika.
Dredge each chicken cutlet in the flour mixture, shaking off any excess.
Dip the floured cutlet into the beaten egg mixture, ensuring it is completely coated.
Press the cutlet into the breadcrumb mixture, ensuring an even coating on both sides.
Place the breaded cutlets on a plate or tray and let them rest for 5 minutes to set the coating.
Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the breaded chicken cutlets.
Cook for 3-4 minutes on each side, or until the cutlets are golden brown and cooked through (internal temperature should reach 165°F).
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve hot with your choice of sides or on a sandwich.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.7 g | 150% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5122 mg | 223% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.0 g | ||
| Protein | 199.4 g | 399% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1462 mg | 112% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1411 mg | 30% | |
*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.
