Mexican · Dinner
Crispy Chicken Cutlet (High-Protein)
Chicken breast pounded thin, dredged in seasoned flour and egg, coated in panko mixed with crushed pinto beans, then pan-fried until golden. Finished with cotija and lime, it delivers a crisp Mexican-spiced crust over juicy chicken, boosted with beans for extra protein and fiber.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
58.3gProtein
26.8gFat
34.1gCarbs
2.1gSugar
6.2gFiber
1180mgSodium
330mgChol
6.9gSat Fat
890mgPotassium
260mgCalcium
4.3mgIron
0.6mcgVitamin B12
9.5mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Butterfly the chicken breast and pound between plastic wrap to 1/2 inch thickness, then pat dry.
2
Build
Mix mashed pinto beans, chili powder, cumin, smoked paprika, salt, and pepper into the panko breadcrumbs until combined.
3
Dredge
Lightly coat the chicken in flour, dip in beaten egg, then press into the bean-panko mixture on both sides.
4
Rest
Let the coated cutlet sit on a rack for 5 minutes before frying.
5
Fry
Heat olive oil in a skillet over medium heat until shimmering, then fry the cutlet 4 to 5 minutes per side until deep golden brown and internal temperature reaches 165°F.
6
Plate
Transfer to a plate, crumble cotija over the top, scatter with cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, butterflied and pounded to 1/2 inch thickness
- 4 tbsp32g all-purpose flour
- 22 large eggs, beaten
- 2/3 cup70g panko breadcrumbs
- 1/2 cup90g cooked pinto beans
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp56g olive oil, for pan-frying
- 2 oz56g cotija cheese, crumbled
- 22 lime wedge
- 2 tbsp2 tbsp cilantro
