Mexican · Dinner
Crispy Chicken Cutlet
A boneless chicken breast is pounded thin, dredged in seasoned flour and egg wash, coated in panko spiked with Mexican chili powder and cumin, then shallow-fried until golden and crisp. Served with lime crema, cabbage slaw, and warm corn tortillas.
$5
15 minsPrep
10 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
612Calories
48.3gProtein
29.8gFat
38.9gCarbs
4.3gSugar
4.8gFiber
870mgSodium
276mgChol
6.1gSat Fat
870mgPotassium
140mgCalcium
3.8mgIron
0.6mcgVitamin B12
22mgVitamin C
gluten-free-adaptable
protein-rich
spice-route
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pound the chicken breast between two sheets of plastic wrap on a cutting board to an even 1/2-inch thickness so it cooks evenly.
2
Dredge
Coat the cutlet in flour, then beaten egg, then press into panko mixed with chili powder, cumin, salt, and pepper until fully covered.
3
Chill
Rest the coated cutlet on a plate in the refrigerator for 10 minutes.
4
Fry
Heat the vegetable oil in a skillet over medium-high heat until shimmering, then fry the cutlet 3 to 4 minutes per side until deep golden brown and internal temperature reaches 165°F.
5
Plate
Arrange the sliced cutlet on a plate with cabbage slaw tossed in lime crema, warmed corn tortillas, remaining crema drizzle, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, pounded to 1/2-inch thickness
- 2/3 cup80g all-purpose flour
- 22 eggs, beaten
- 1 cup60g panko breadcrumbs
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2/3 cup160ml vegetable oil, for shallow-frying
- 4 tbsp60g sour cream
- 2 tbsp30ml lime juice
- 2 cup140g cabbage
- 44 corn tortillas (about 1.7 oz/48g total)
- 2 tbsp2 tbsp cilantro
