Parmesan cheese, garlic-onion powder flavor the golden cutlet, which is coated with seasoned bread crumbs. Perfect for quick weeknight meals. Try this nice twist on chicken cutlets.
[one_third] Prep Time: 5 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 2 [/one_third_last] [review] [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 2 ( 4 ounce each) skinless, boneless chicken breast half
- 4 tbsp grated Parmesan cheese
- 4 tbsp buttermilk
- 5 tbsp seasoned bread crumbs
- 2 tbsp canola oil
- 2 tsp all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
[/tab] [tab]Yield: 2 servings Amount per serving.
- Fat:15 g
- Cholesterol:75 mg
- Sodium:888 mg
- Carbohydrate:20 g
- Fiber:1 g
- Protein:35 g
- 3 lean meat
- 2 fat
- 1 starch.
[/tab] [/tabs] Directions:
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Flatten chicken breast to 1/4-inch. thickness. Set aside.
Take a shallow bowl, add flour, garlic- onion powder and pepper to it. Place cheese and buttermilk in another bowl. Place bread crumbs in a 3rd shallow bowl. Coat chicken with flour-mixture. Then dip in buttermilk mixture. Roll in bread crumbs.
Heat oil in a shallow pan over medium high heat. Cook for 5 minutes on each side or until no longer pink and all juices run clear. Chicken Cutlet is ready to serve.
- Serve with Coleslaw salad.