Breaded Chicken Cutlets
These quick and easy, breaded chicken cutlets will meet your comfort food cravings where they are. Perfectly high in protein, lower in fat, and trace carbs for a winning meal.
In the Midwest, Autumn can be a fickle beast. The colors are amazing but 40-degree swings in temperatures prompt people to start thinking about hearty winter foods as opposed to summer grilling and salads. These breaded chicken cutlets meet that criteria.
Pork Rinds For Breaded Chicken Cutlets
Using crushed pork rinds is not a new concept but discovering Pork Panko was a delight. The cost is reasonable and the time-saving concept helps.
If using pork rinds that you will pulverize into crumbs, it is best to source baked pork rinds that have not been cooked or processed in oils. The extra oil creates a soft crust instead of that crunch we are trying to mimic.
If using pork rinds, work in batches and add to a food processor or blender, pulse until rinds resemble large, uniform crumbs.
Creating The Cutlets
To create cutlets, slice the chicken lengthwise to cut the thickness of the breast without reducing the width.
To tenderize, use the flat side of a meat tenderizer or a heavy object. Place in a plastic bag to reduce the chances of juices from chicken spreading throughout your work area. Pound chicken gently on both sides to tenderize.
Breading The Cutlet
The recipe uses a hearty egg wash mixture that combines mayo, pickle juice, and unsweetened almond milk (or you can use heavy whipping cream), beaten together. The pickle juice is an updated addition to the recipe that makes these cutlets taste amazing. I guess we all learned from the “Great Chicken Sandwich” Debate of 2019.
The fats help create a coating that the pork panko can absorb and then crisp while baking.
The panko is blended with seasonings to accent the flavors you will have in the egg mixture for a crunchy cutlet. These work great to make ahead and keep in your freezer to be cooked at a later time.
Baking The Breaded Chicken Cutlets
Air fryers are amazing but this recipe does better in an oven. You can bake on a lined baking sheet with parchment paper (less messy) or a silicone sheet. I like to double or triple this recipe and freeze the cutlets. Prepping and freezing the breaded chicken cutlets means we have no excuse to eat on plan to our macros.
Sides to Accompany Cutlets
This is the one entre where I do like to add mashed cauliflower and our occasional indulgence in green beans. Any steamed vegetable goes well with these cutlets. Or just toss a few microgreens for a beautiful plate and chow down.
Use the cutlets to create a crispy chicken salad with all your salad favorites. Or use egg white buns for a chicken sandwich that can compete with the fast food chains.
To cook from frozen, place in an air fryer at 350 for 5-7 minutes. To oven thaw/bake, turn oven to 400°F, place the frozen breaded chicken cutlets on a baking sheet, and cook for 7-10 minutes or until the desired crunch is obtained.
Other Comfort Food Recipes
Chicken Cutlets
Equipment
- 1 Oven
- 1 Baking sheet pan
- 1 Parchment paper or silicone sheet
Ingredients
- 4 Breast Chicken sliced in half
- 1 Spray Avocado Oil, optional for spritzing cutlets before baking
- 3 Cup Pork Panko or Pork Rinds crushed for coating
- 1 Tsp Pepper and Salt
- ½ Tbsp Garlic powder
- 1 Tsp Smoked Paprika
- 2 large Egg
- ¼ cup Unsweetened Almond Milk or Heavy Cream
- ¼ cup Mayo
- 2 Tbsp Pickle Juice
Instructions
- Preheat oven to 375°F / 190°C
- Line a baking sheet with parchment paper
- Prepare egg mixture by combining egg, unsweetened milk or heavy cream, mayo, and pickle juice
- Prepare the breading by combining salt, pepper, garlic powder, smoked paprika and pork crumbs.
- Slice each chicken breast in half to create a thinner cutlet.
- Flatten each cutlet with the flat side of a meat tenderizer. You can also place the chicken in a ziploc and flatten with a heavy canned good.
- Dip each cutlet in egg mixture, making certain to coat each cutlet completely.
- Coat egg coated chicken with breading mixture
- Transfer to lined baking sheet and repeat process for each cutlet.
- Spritz the top of your cutlets with avocado oil. Bake for 15 minutes, carefully flipping each cutlet. Bake an additional 15 minutes
- Remove from oven and allow cutlets to cool for 5 minutes before serving.
- Serve with ranch dressing, BBQ sauce, or splurge with some keto gravy and masked cauliflower.
Notes
