Low Sodium Chicken Cutlet
Elevate your weeknight dinners with this mouthwatering Low Sodium Chicken Cutlet recipe—perfect for those seeking a heart-healthy, flavorful twist on a classic dish. Featuring tender, boneless, skinless chicken breasts coated in a crisp, golden breading made with unsalted breadcrumbs and a blend of garlic and onion powders, this recipe delivers big flavor without the extra sodium. The cutlets are pan-seared in a touch of olive oil until perfectly golden and juicy, making them a satisfying yet guilt-free option. Ready in just 35 minutes, it's an ideal choice for busy evenings. Serve with fresh lemon wedges for a burst of brightness that complements the savory coating beautifully. Whether paired with a simple salad or roasted vegetables, this low sodium delight is a surefire crowd-pleaser!
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Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.5 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 1 cup Unsalted bread crumbs
- 2 large Egg whites
- 2 tablespoons Water
- 2 tablespoons Olive oil
- 4 slices Lemon wedges
Directions
Step 1
Place a chicken breast between two sheets of plastic wrap and gently pound it with a meat mallet until it's about 1/2 inch thick. Repeat with the remaining chicken breasts.
Step 2
Combine the flour, garlic powder, onion powder, and ground black pepper in a shallow dish. Mix well to ensure even distribution of spices.
Step 3
In another shallow dish, mix the egg whites with water until well combined.
Step 4
Place the unsalted bread crumbs in a third shallow dish.
Step 5
Dredge each chicken breast in the flour mixture, shaking off any excess.
Step 6
Dip the floured chicken breast into the egg white mixture, ensuring it is coated completely.
Step 7
Finally, press the chicken breast into the bread crumbs, ensuring it is completely coated. Shake off any excess crumbs and set aside. Repeat with the remaining chicken breasts.
Step 8
Heat olive oil in a large non-stick skillet over medium-high heat.
Step 9
Once the oil is hot, add the chicken cutlets to the skillet. Cook for 4-5 minutes on each side, or until they are golden brown and cooked through, reaching an internal temperature of 165°F.
Step 10
Remove the cooked cutlets from the skillet and let them rest on a paper towel-lined plate for a few minutes to absorb excess oil.
Step 11
Serve the chicken cutlets with lemon wedges on the side for an extra zest of flavor. Enjoy!
Nutrition Facts
| Serving size | (1038.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2154.6 |
| Total Fat 60.1g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 591.6mg | 0% |
| Sodium 1509.5mg | 0% |
| Total Carbohydrate 140.5g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 7.9g | |
| Protein 245.9g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 329.3mg | 0% |
| Iron 15.6mg | 0% |
| Potassium 2282.5mg | 0% |
Source of Calories