Tex Mex Chicken Cutlets
Crispy, bold, and bursting with flavor, these Tex Mex Chicken Cutlets are a winning combination of golden breaded chicken and zesty spices inspired by Southwestern cuisine. Tender chicken breasts are pounded thin for even cooking, then coated in a crunchy blend of panko breadcrumbs, cornmeal, and a medley of chili powder, cumin, smoked paprika, and garlic powder for a smoky, slightly spicy kick. Pan-fried to perfection, these cutlets are irresistibly crispy on the outside while staying juicy and flavorful on the inside. Perfect for a quick weeknight dinner, they’re ready in just 35 minutes and pair beautifully with a squeeze of lime and fresh cilantro garnish. Serve them with rice, salad, or your favorite Tex-Mex sides for a meal that’s both easy and unforgettable.
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Recipe Information
Ingredients
- 2 whole chicken breasts
- 0.5 cups all-purpose flour
- 2 eggs
- 1 cups panko breadcrumbs
- 0.25 cups cornmeal
- 1 teaspoons chili powder
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 0.5 teaspoons garlic powder
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups vegetable oil
- 4 lime wedges
- 2 tablespoons fresh cilantro (optional)
Instructions
Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast in half horizontally to create 4 thinner cutlets.
Place the chicken cutlets between two sheets of plastic wrap and pound lightly with a meat mallet until they are an even thickness (about 1/2 inch thick).
Set up a breading station with three shallow bowls. In the first bowl, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, cornmeal, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and remaining black pepper.
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip it into the beaten egg, then coat it with the breadcrumb mixture, pressing gently to adhere.
Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the breaded chicken cutlets in a single layer (work in batches if needed to avoid crowding).
Cook the chicken for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F).
Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
Serve the Tex Mex Chicken Cutlets hot with lime wedges for squeezing over the top. Garnish with fresh cilantro if desired.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 5.1 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 158 mg | 12% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 420 mg | 9% | |
*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.
