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
Parsley for garnish
Instructions
- Cut chicken breasts in half and pound to ½ inch thickness. Set aside.
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Prepare the coating: flour on one plate, beaten eggs in a bowl, panko mixture with spices on another plate.
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Dredge each chicken piece in flour, dip in eggs, then coat with panko mixture.
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Heat oil in a skillet over medium heat. Pan-fry 2–3 cutlets at a time for 3–4 minutes per side until golden.
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Preheat oven to 350°F (175°C). Transfer chicken to a baking sheet and bake for 15 minutes until internal temperature reaches 165°F (74°C).
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Remove from oven, squeeze lemon over cutlets, and garnish with parsley. Serve immediately.
Notes
- Sodium content: While no salt is added, some sodium comes from the chicken, eggs, and breadcrumbs. Adjust based on your ingredient brands.
- Chicken choice: Opt for all-natural, preservative-free chicken to reduce hidden sodium.
- Coating tips: Press breadcrumbs firmly onto the chicken to ensure a crispy crust.
- Serving: Best served hot, but leftovers can be reheated in the oven to maintain crispiness.
- Prep Time: 5 min
- Cook Time: 25 min
- Cuisine: American