Oven-fried paprika chicken cutlets

2
Total Time
24 min
Prep
14 min
Cook
10 min
Serves
4
Difficulty
Easy
Give classic breaded chicken cutlets great crunch and a flavor bump by using saltine crackers and a generous dose of paprika for the coating. Dredging in fat-free yogurt instead of milk or cream also cuts down on the calories, and you won't be able to taste the difference. Broiling saves time and calories as opposed to deep-frying, and the chicken will be ready to go in the oven after just 10 minutes. Brighten it up at the end by garnishing with plenty of fresh parsley and serving with lots of lemon wedges for squeezing over alongside.

Ingredients

cooking spray

2 spray(s)

Plain fat free yogurt

½ cup(s)

paprika

1 Tbsp, sweet-variety, divided

saltine cracker(s)

15 cracker(s), crushed into crumbs

table salt

1 tsp

black pepper

¼ tsp, freshly ground

uncooked boneless skinless chicken breast(s)

16 oz, four 4 oz thin pieces

fresh parsley

1 Tbsp, fresh, chopped

lemon(s)

½ medium, cut into 4 wedges

Instructions

  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.

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