Chicken cutlet
Breaded chicken breast cutlet pan fried until golden and juicy inside.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 411 kcal
- Protein
- 38.1 g
- Carbohydrates
- 18.8 g
- Fat
- 19.5 g
- Fiber
- 1.4 g
Per serving
- Calories
- 411 kcal
- Protein
- 38.1 g
- Carbohydrates
- 18.8 g
- Fat
- 19.5 g
- Fiber
- 1.4 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 40 mcg
- D
- 0.5 mcg
- E
- 4.9 mg
- K
- 1.6 mcg
- B12
- 0.6 mcg
- Fe
- 1.2 mg
Ingredients
- Chicken breast — 140 g
- Breadcrumbs — 25 g
- Chicken egg — 25 g
- Sunflower oil — 12 g
- Table salt — 2 g
- Black pepper — 1 g
Cooking instructions
- Pound the chicken breast to an even thickness.
- Season with the salt and black pepper.
- Beat the egg and spread the breadcrumbs on a plate.
- Coat the chicken in the egg and breadcrumbs.
- Heat the sunflower oil in a skillet over medium heat.
- Fry the cutlet for 5 minutes per side until golden and cooked through.
- Slice the cutlet and serve hot.