Crispy Baked Chicken Cutlets
Directions
- 1To marinade the chicken, add 3 tbsp olive oil, 3 tsp lemon juice, ½ tsp salt and ¼ tsp pepper to a large bowl. Mix well then add your chicken. Coat chicken in mixture and let sit for 15-30 minutes.
- 2To a large bowl add all of the breadcrumb ingredients, mix well and set aside.
- 3To a medium sized bowl add the Greek yogurt, salt, pepper and milk. Mix well and set aside.
- 4Line baking dish with parchment paper and, if you have one, place a baking rack on top of it.
- 5Lightly coat each cutlet in the yogurt mix, then press both sides into the breadcrumb mixture and onto the baking sheet.
- 6Bake for 18 minutes, flipping the cutlet half way through. Chicken should have an internal temperature of 165F.
Ingredients
- 1.25 lb thinly sliced chicken cutlets
- 3 tbsp olive oil
- 3 tsp lemon juice
- 0.5 tsp salt
- 0.25 tsp pepper
- 1.25 cup panko breadcrumbs
- 0.5 cup grated parmigiano reggiano
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 2 tbsp dried parsley
- 1.25 cup Non-Fat plain Greek yogurt
- 0.5 tsp salt
- 0.25 tsp pepper
- 1 tbsp milk
- 1 olive oil spray
Equipment
large bowlbaking sheetbaking rackparchment papermedium sized bowl
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