chicken cutlets
Print Recipe

Chicken Cutlets

Servings: 6
Calories: 349kcal

Ingredients

  • 1 Tablespoon lemon juice
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 pound chicken thighs boneless and skinless
  • 1 large egg
  • 1 1/2 Tablespoons milk I used organic 2%
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 Tablespoon bread crumbs panko works too
  • 1 Tablespoon crushed oats
  • 2 small pinches salt
  • 1/4 cup extra virgin olive oil

Instructions

  • In a bowl combine 1 Tablespoon lemon juice, 1/2 teaspoon red chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
  • Add chicken thighs to the mixed ingredients, let it stand 30 minutes.
  • In a separate bowl whisk 1 large egg with 1 1/2 Tablespoons of milk. Set aside.
  • In a shallow plate or bowl stir together 1 cup flour, 1 teaspoon garlic powder, 1 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, 1 Tablespoon bread crumbs, 1 Tablespoon crushed oats, and 2 pinches of salt. Mix well.
  • In a pan heat up 1/4 cup of oil (more or less depending on your pan size, oil should be 1/2 an inch.)
  • Take a piece of chicken, add to the flour mixture, and dredge the chicken.
  • Dip in egg mixture. Then back into the flour mixture.
  • Shake off excess flour. Put in heated oil.
  • Repeat with all the chicken pieces.
  • Fry chicken until it turns golden brown, then gently flip it over and fry the other side.
  • Place on a paper towel to drain excess oil.
  • * Serve Fresh!

Nutrition

Calories: 349kcal | Carbohydrates: 19g | Protein: 16g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 409mg | Potassium: 193mg | Fiber: 1g | Vitamin A: 4.6% | Vitamin C: 1.2% | Calcium: 2.2% | Iron: 10.1%