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Chicken Cutlet Recipe

Chicken Cutlet Recipe photo by Taste of Home

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"I love this combination of chicken and cheese," says field editor Marie Hoyer from Lewistown, Montana. Parmesan cheese, garlic powder and onion powder flavor the golden cutlet, which is coated with seasoned bread crumbs.

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Chicken Cutlet Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

15 15

Ingredients

1 teaspoon all-purpose flour
Dash each garlic powder, onion powder and pepper
2 tablespoons grated Parmesan cheese
2 tablespoons buttermilk
3 tablespoons seasoned bread crumbs
1 boneless skinless chicken breast half (4 ounces)
2 teaspoons canola oil

Directions

In a shallow bowl, combine the flour, garlic powder, onion powder and pepper. In another bowl, combine cheese and buttermilk. Place bread crumbs in a third shallow bowl.
Flatten chicken to 1/4-in. thickness. Coat chicken with flour mixture; dip in buttermilk, then coat with crumbs. In a skillet over medium heat, cook chicken in oil for 3-5 minutes on each side or no longer pink. Yield: 1 serving.

Nutritional Analysis: One serving (prepared with 1% buttermilk) equals 357 calories, 15 g fat (3 g saturated fat), 75 mg cholesterol, 888 mg sodium, 20 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Originally published as Chicken Cutlet in Taste of Home April/May 2003, p46

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Chicken Cutlet

Chicken Cutlet

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Reviewed on Jan. 08, 2011 by Brenda2772

It had an average taste. It seemed like it was missing something.

Reviewed on Oct. 02, 2008 by julie1969

I do this chicken recipe all the time too except I spray the baking dish with nonstick butter spray, dip the breasts in beatn egg w/TBS. of milk and then dip it in a bowl with italian bread crumbs mixed with grated parmesan cheese, drizzle with melted butter before putting in the oven. I'll have to try your version one day real soon though! Thanks!

Julei

Reviewed on Oct. 02, 2008 by Sandan

This is a great recipe. I make them, but dredge them in flour and then beaten egg with a teaspoon of milk, then in breadcrumbs. Both are great! Thanks for your version, loved it, too