Ingredients
3 chicken breasts, halved
1 cup all-purpose flour
2 eggs, lightly beaten
1 cup low sodium panko breadcrumbs
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon no-salt Italian seasoning
2 tablespoons vegetable oil
1 lemon, sliced
Fresh parsley for garnish (optional)
Instructions
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Prep the chicken: Slice each chicken breast in half horizontally to make thin cutlets. Pound each half to about ½ inch thickness and set aside.
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Prepare the coating:
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Place flour on a shallow plate.
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Beat eggs in a bowl for the egg wash.
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Mix panko breadcrumbs with garlic powder, onion powder, and Italian seasoning on another plate.
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Coat the chicken:
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Dredge each chicken piece in flour, shaking off excess.
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Dip in beaten eggs, coating both sides.
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Press into the breadcrumb mixture until fully coated.
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Pan-fry: Heat 2 tablespoons of oil in a skillet over medium heat. Cook 2–3 chicken cutlets at a time for 3–4 minutes per side, until golden brown.
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Bake: Preheat oven to 350°F (175°C). Transfer the chicken to a baking sheet and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
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Finish: Squeeze fresh lemon juice over the cooked chicken and sprinkle with parsley. Serve immediately.
Notes
- Sodium content: While no additional salt is added, natural sodium is present in chicken, eggs, and breadcrumbs. Adjust based on your ingredient selection.
- Chicken choice: Opt for all-natural, preservative-free chicken to avoid hidden sodium.
- Crispy coating tip: Press the breadcrumbs firmly onto the chicken for maximum crunch.
- Storage & reheating: Leftovers can be stored in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 5–7 minutes to maintain crispiness.
- Serving ideas: Works well in sandwiches, salads, or paired with roasted vegetables and grains for a complete meal.