When the day has been long and all you want is something satisfying but not heavy, these low calorie chicken cutlets fit the bill. There’s something about the crunch of the seasoned coating meeting the juicy chicken inside that feels comforting without weighing you down. I remember one evening, distracted by a half-finished book on the kitchen counter, I almost let the cutlets cook too long—but that slight extra crisp made them even better. The aroma of garlic and paprika filled the air as the skillet worked its magic, and despite my wandering attention, the result was a dinner that hit the spot and left no guilt behind.
Why You’ll Love It
- Lean and tender chicken cutlets that don’t skimp on flavor.
- Minimal oil and whole wheat breadcrumbs keep this dish light and wholesome.
- It’s simple — and that’s kind of the point. Quick to prep and quick to cook.
- Perfect for pairing with a variety of low-calorie sides or salads.
- While not a crispy fried chicken, the pan-cooked method gives a delicate crunch without the mess.
Just a little note: if you’re used to heavy breaded dishes, this one might feel a bit more subtle, but it’s a great tradeoff for the lighter feel and health benefits. The seasoning does a lot of the work, and the Parmesan adds a touch of richness without extra calories.
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Low Calorie Chicken Cutlets
- Total Time: 25 minutes
- Yield: 4 1x
Description
A healthy and flavorful recipe for low calorie chicken cutlets, perfect for a light meal. These cutlets are tender, seasoned, and pan-cooked with minimal oil for a guilt-free dinner.
Ingredients
4 boneless, skinless chicken breasts (about 6 ounces each)
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons water
1 tablespoon olive oil
Cooking spray
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick.
In a shallow bowl, combine whole wheat breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
In another shallow bowl, whisk together the egg and water until fully combined.
Dip each chicken cutlet first into the egg mixture, allowing any excess to drip off, then coat evenly with the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well.
Heat olive oil in a large non-stick skillet over medium heat. Lightly spray the skillet with cooking spray to reduce oil absorption.
Add the breaded chicken cutlets to the skillet in a single layer without overcrowding. Cook for 6-7 minutes on one side until golden brown and cooked through, then flip and cook another 6-7 minutes on the other side.
Remove the cutlets from the skillet and place on a paper towel-lined plate to absorb any excess oil.
Serve warm with your choice of low-calorie sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes
Cooking these cutlets requires just one skillet, so cleanup is a breeze. I usually serve them alongside steamed veggies or a crisp green salad to keep the meal balanced. Sometimes I experiment with swapping the Parmesan for a sharp cheddar — it changes the flavor subtly, but I haven’t tested it enough to say it’s an upgrade. Another variation I sometimes try is adding a pinch of cayenne for a little heat, but that depends on my mood. If you want to skip the egg wash, a little Greek yogurt can work in a pinch, though the texture changes slightly.
FAQ
Can I make these ahead of time? Yes, they keep well in the fridge for up to 3 days and reheat nicely in a skillet to maintain crispness.
What sides work best? Light options like roasted vegetables, quinoa, or simple salads complement these cutlets perfectly.
Is whole wheat breadcrumb necessary? Not strictly, but it adds a nice nutty flavor and more fiber compared to regular breadcrumbs.
Ready to try something that feels fresh but familiar? These cutlets might just become your new weeknight favorite. Scroll down and save this recipe now—you’ll want it on hand for when a quick, healthy dinner calls.