Oven-Fried Paprika Chicken Cutlets
- Total Time
Here’s a tangy Spanish spin on classic breaded chicken. Check back all week for an overseas twist on some classic American dishes.
cooking spray2 spray(s)
plain fat free yogurt½ cup(s)
paprika1 Tbsp, sweet-variety, divided
saltine cracker(s)15 cracker(s), crushed into crumbs
table salt1 tsp
black pepper¼ tsp, freshly ground
uncooked boneless skinless chicken breast(s)16 oz, four 4 oz thin pieces
fresh parsley1 Tbsp, fresh, chopped
lemon(s)½ medium, cut into 4 wedges
- Preheat broiler and coat a baking sheet with cooking spray.
- 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.
- 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.