Chicken Cutlets Directions
- Slice chicken breasts horizontally into cutlets if thick, then pound them thin with a meat mallet. Season both sides with salt and pepper.
- In a shallow bowl, whisk the egg and milk together until smooth.
- In a separate bowl, combine the breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper.
- Dip each chicken cutlet into the egg mixture, letting excess drip off.
- Dredge each cutlet in the breadcrumb mixture, pressing lightly to coat.
- Heat a non-stick skillet over medium heat and lightly spray with olive oil (or use 1 tbsp if preferred).
- Place cutlets in the skillet, cooking 3-4 minutes per side until golden and fully cooked to an internal temperature of 165°F (74°C).
- Let the cooked cutlets rest briefly before serving.
WW Points Calculation:
- Chicken breast (1 lb): 0 points
- Whole wheat breadcrumbs (1/2 cup): 3 points
- Parmesan cheese (1/4 cup): 5 points
- Egg (1 large): 0 points
- Skim milk or unsweetened almond milk (1/4 cup): 0-1 points
- Olive oil spray: 0 points or 1 tbsp olive oil: 4 points
Total Points:
- With 1 tbsp olive oil: 12 points
- With olive oil spray only: 8 points
Servings: 4
Per Serving:
- With olive oil: 3 points
- With spray only: 2 points
Nutrition Information (per serving):
- Calories: 150-180 kcal
- Fat: 6g (based on oil use)
- Protein: 20g
- Carbohydrates: 7g
- Sodium: 350mg
I'm waiting for your comments! Enjoy!
