Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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A fresh tomato-and-basil topping on panko-crusted chicken cutlets makes an easy meal for family or casual entertaining.

Carolyn Casner
Source: EatingWell.com, February 2020

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Recipe Summary test

active:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F. Place a wire cooling rack on a large rimmed baking sheet.

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  • Spread flour in a shallow dish or pie pan. Whisk egg and water in another shallow dish. Combine panko and Parmesan in a third dish.

  • Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Dredge both sides of each piece of chicken in the flour, shaking off any excess. Dip in the egg mixture, then dredge in the panko mixture. Coat both sides of the cutlets with cooking spray and place on the prepared rack. Bake until cooked through and starting to brown, 15 to 20 minutes.

  • Meanwhile, whisk oil, vinegar, garlic and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add tomatoes and basil and stir to combine. Serve over the chicken.

Nutrition Facts

290 calories; protein 31.8g; carbohydrates 18.4g; dietary fiber 2.5g; sugars 2.9g; fat 9.5g; saturated fat 2.3g; cholesterol 133.6mg; vitamin a iu 963.7IU; vitamin c 11.1mg; folate 52.9mcg; calcium 77.8mg; iron 1.9mg; magnesium 49.8mg; potassium 623.2mg; sodium 248.5mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/21/2020
I love how crispy this chicken is without being greasy. Read More