Empty My Fridge
Large Chicken Cutlet
Ingredients
- Chicken thigh · boneless skinless1 lb
- Egg1
- Breadcrumb1 cup
- Parmesan cheese · grated½ cups
- Greek yoghurt¼ cups
- Italian seasoning1 tsp
- Garlic powder1 tsp
- Salt½ tsp
- Paprika½ tsp
- Black pepper½ tsp
- Cooking spray
- Yoghurt
- Ketchup
- Mustard
- Hot sauce
- Pepper
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment and lightly spray it with cooking spray.
- Pulse the chicken thighs or breasts in a food processor until finely chopped but not smooth.
- Add the egg, ½ cup of the panko, ¼ cup of the Parmesan, the Greek yogurt, garlic powder, Italian seasoning, salt, paprika and black pepper, and pulse until just combined.
- Spread the mixture on the prepared pan and press it into one large thin cutlet, about ¼ to ⅓ inch thick.
- Mix the remaining ½ cup panko with the remaining ¼ cup Parmesan, sprinkle over the chicken and gently press it in. Spray the top lightly with cooking spray.
- Bake for 18–22 minutes, until golden on top and the chicken reaches 165°F inside. Slice into squares or strips.
Summarized from Feelgoodfoodie's video. Watch it for the details.
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