Low Sodium Breaded Chicken Cutlet

Enjoy the perfect balance of flavor and health with this Low Sodium Breaded Chicken Cutlet recipe! Crispy, golden panko breadcrumbs combine with finely grated Parmesan, aromatic oregano, and thyme to create a savory coating that locks in the juiciness of tender, pounded chicken breasts—without the need for excessive salt. This recipe incorporates low sodium chicken broth and garlic powder to enhance flavor while keeping sodium levels in check, making it a heart-friendly option that's big on taste. With just 15 minutes of prep time, these pan-fried cutlets are ready in no time, offering a quick yet satisfying dinner that's perfect for pairing with fresh salads or steamed vegetables. Whether you're watching your sodium intake or seeking a lighter take on a classic comfort food, this recipe delivers in both health and flavor.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces Boneless, skinless chicken breasts
• 0.5 cup All-purpose flour
• 1 cup Unsalted panko breadcrumbs
• 0.25 cup Finely grated Parmesan cheese
• 1 teaspoon Dried oregano
• 1 teaspoon Dried thyme
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Garlic powder
• 2 large Eggs
• 2 tablespoons Low sodium chicken broth
• 3 tablespoons Olive oil

Directions

Step 1

Place the chicken breasts on a cutting board. Cover them with plastic wrap and use a meat mallet to pound each breast to an even thickness of about 1/2 inch.

Step 2

Prepare three separate shallow dishes: one with the flour, one with panko breadcrumbs, Parmesan cheese, oregano, thyme, black pepper, and garlic powder mixed together, and one with the eggs whisked with the low sodium chicken broth.

Step 3

Dip each chicken breast into the flour, coating both sides lightly, then into the egg mixture, and finally into the breadcrumb mixture, ensuring each piece is well-coated.

Step 4

In a large skillet, heat the olive oil over medium heat. Once the oil is hot, add the chicken breasts in batches if necessary to avoid overcrowding the pan.

Step 5

Cook each chicken cutlet for about 5 to 6 minutes on each side, or until the crust is golden brown and the chicken is cooked through, with an internal temperature of 165°F (74°C). Add more oil to the pan if necessary between batches.

Step 6

Once cooked, transfer the chicken cutlets to a paper towel-lined plate to drain any excess oil.

Step 7

Serve immediately with a side of your choice, such as a fresh salad or steamed vegetables.

Nutrition Facts

Serving size	(1046.9g)

Amount per serving	% Daily Value*
Calories	2313.2

Total Fat 81.7g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 4.0g
Cholesterol 964.9mg	0%
Sodium 771.4mg	0%
Total Carbohydrate 131.1g	0%
Dietary Fiber 6.8g	0%
Total Sugars 4.6g
Protein 248.2g	0%

Vitamin D 89.0IU	0%
Calcium 221.9mg	0%
Iron 14.3mg	0%
Potassium 2188.2mg	0%

*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.

Source of Calories

Fat: 32.6%

Protein: 44.1%

Carbs: 23.3%