Low Sodium Breaded Chicken Cutlets
Crispy, flavorful, and heart-healthy, these Low Sodium Breaded Chicken Cutlets are perfect for a nutritious weeknight dinner. Tender chicken breasts are pounded thin and coated with a carefully crafted blend of unsalted bread crumbs, garlic powder, onion powder, paprika, and fresh parsley, delivering maximum flavor without the need for added salt. A quick dredge through seasoned flour and a low sodium egg wash ensures a golden, crunchy crust every time. Lightly pan-fried in olive oil, these cutlets are a guilt-free guilty pleasure, ready in just 35 minutes. Serve them warm with a side of roasted vegetables or atop a fresh salad for a satisfying, low-sodium meal that doesn’t compromise on taste. Perfect for those seeking healthier comfort food options or reducing their daily sodium intake!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 large, boneless and skinless chicken breasts
- 1.5 cups unsalted bread crumbs
- 0.5 cup all-purpose flour
- 0.5 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons chopped fresh parsley
- 2 whole large eggs
- 2 tablespoons low sodium chicken broth
- 0.25 cup olive oil
Directions
Step 1
Place each chicken breast between two sheets of plastic wrap or wax paper and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
Step 2
In a shallow bowl, combine the unsalted bread crumbs, ground black pepper, garlic powder, onion powder, paprika, and chopped fresh parsley.
Step 3
In another shallow bowl, place the flour.
Step 4
In a third shallow bowl, beat the eggs with the low sodium chicken broth until well combined.
Step 5
Dredge each piece of chicken in the flour, shaking off any excess. Then dip in the egg mixture, and finally coat with the bread crumb mixture, pressing gently to ensure an even coating.
Step 6
Heat the olive oil in a large skillet over medium heat.
Step 7
Once the oil is hot, add the breaded chicken cutlets, cooking for about 3-4 minutes on each side or until they are golden brown and cooked through. Check that the internal temperature reaches at least 165°F (75°C).
Step 8
Transfer cooked chicken cutlets to a plate lined with paper towels to drain any excess oil.
Step 9
Serve warm, garnished with additional fresh parsley if desired.
Nutrition Facts
| Serving size | (853.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2262.8 |
| Total Fat 90.9g | 0% |
| Saturated Fat 17.8g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 700.7mg | 0% |
| Sodium 1837.2mg | 0% |
| Total Carbohydrate 184.8g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 10.7g | |
| Protein 167.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 490.0mg | 0% |
| Iron 18.9mg | 0% |
| Potassium 876.9mg | 0% |
Source of Calories