Chicken Cutlet Recipe
Chicken Cutlet Recipe photo by Taste of Home

Chicken Cutlet Recipe

Publisher Photo
"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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 1 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Chicken Cutlet in Taste of Home April/May 2003, p46

Nutritional Facts

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.

Medium-Bodied Red Wine

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

Reviews for Chicken Cutlet

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 24, 2013

I found this to be an excellent recipe. At first I balked at the three-stage dredging/breading process but followed the recipe as written and the breading stayed on the chicken beautifully. The end produce was quite attractive on the plate. This was a really nice dish that I served it with mashed potatoes.

MY REVIEW
Reviewed Jan. 8, 2011

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

MY REVIEW
Reviewed Oct. 2, 2008

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

MY REVIEW
Reviewed Oct. 2, 2008

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

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