Photo of Oven-Fried Paprika Chicken Cutlets by WW

Oven-Fried Paprika Chicken Cutlets

Points® value
Total Time
24 min
14 min
10 min
Here’s a tangy Spanish spin on classic breaded chicken.


Plain fat free yogurt

½ cup(s)

Smoked paprika

1 tbsp(s), sweet-variety, divided

Saltine crackers

15 cracker(s), crushed into crumbs

Table salt

1 tsp(s)

Black pepper

¼ pinch(es), freshly ground

Uncooked boneless skinless chicken breast

16 oz, four 4 oz thin pieces

Fresh parsley

1 tbsp(s), fresh, chopped


½ medium, cut into 4 wedges


  1. Preheat broiler and coat a baking sheet with cooking spray.
  2. Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
  3. Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.