Low Fat Chicken Cutlet
Juicy, crispy, and guilt-free, this Low Fat Chicken Cutlet recipe is the perfect way to enjoy comfort food with a healthy twist. Made with tender, boneless, skinless chicken breasts coated in whole wheat breadcrumbs and a tangy egg wash featuring low-fat yogurt and fresh lemon juice, these baked cutlets are a wholesome alternative to fried options. Seasoned with aromatic garlic, onion, and oregano, each bite delivers a burst of flavor while staying light on calories. With just 15 minutes of prep time and a quick bake in the oven, this recipe is ideal for busy weeknights or meal prep. Serve these golden cutlets alongside a fresh salad or steamed veggies for a satisfying, nutritious meal that the whole family will love. Perfectly crispy thanks to a light spray of cooking oil, this dish strikes the balance between health-conscious cooking and indulgence!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Whole wheat breadcrumbs
- 2 units Egg whites
- 0.25 cup Low-fat plain yogurt
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0 as needed Cooking spray
Directions
Step 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray the paper with cooking spray to prevent sticking.
Step 2
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat tenderizer, pound the chicken to about 1/2-inch thickness to ensure even cooking.
Step 3
In a shallow dish, whisk together the egg whites, low-fat plain yogurt, and fresh lemon juice until the mixture is smooth and well combined. This will be your egg wash.
Step 4
In another shallow dish, combine the whole wheat breadcrumbs, garlic powder, onion powder, dried oregano, salt, and black pepper, mixing thoroughly.
Step 5
Dip each chicken breast into the egg wash, ensuring it's completely coated, then dredge it in the breadcrumb mixture, pressing the crumbs into the chicken to coat thoroughly.
Step 6
Place the coated chicken cutlets onto the prepared baking sheet. Spray the tops lightly with cooking spray to aid in browning.
Step 7
Bake in the preheated oven for 18-20 minutes, flipping the cutlets halfway through baking, until the chicken is cooked through (internal temperature should reach 165°F or 75°C) and the coating is golden and crisp.
Step 8
Remove from the oven and let the cutlets rest for a few minutes before serving. Serve warm with your choice of sides such as a fresh salad or steamed vegetables for a complete meal.
Nutrition Facts
| Serving size | (653.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1131.0 |
| Total Fat 19.8g | 0% |
| Saturated Fat 5.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 299.2mg | 0% |
| Sodium 2454.0mg | 0% |
| Total Carbohydrate 92.6g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 9.4g | |
| Protein 138.7g | 0% |
| Vitamin D 34.6IU | 0% |
| Calcium 263.8mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 1607.4mg | 0% |
Source of Calories