Breaded Chicken Cutlets

Step by Step Instructions

1. 1

   Trim off any fat from the chicken. Slice each breast into thin strips about ½-¾ inch thick lengthwise, cutting along the grain of the meat.

   For this step

   • 2 lbs boneless, skinless chicken breast
2. 2

   In a large, shallow bowl or dish, pour in Italian dressing, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. Whisk until combined. Place strips of chicken in the dish and let marinate for 10-15 minutes.

   For this step

   • 1/2 cup Italian dressing
   • 1 egg
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
3. 3

   Pour enough avocado or cooking oil into a large skillet with deep walls to fill it up about ¼ – ½ inch. Heat oil to medium over the stove until the oil is between 325-350°F.

4. 4

   Meanwhile, combine the ingredients for the breading in a second bowl: pork panko, protein powder, Italian seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper.

   For this step

   • 1 1/2 cups pork panko
   • 1 1/2 scoops unflavored whey protein powder
   • 1 1/2 teaspoons Italian seasoning
   • 1/2 teaspoon salt
   • 1/2 teaspoon black pepper
5. 5

   Once oil is hot enough, begin coating the chicken. Working in batches, remove a cutlet from the dressing mixture, and place in the breading mixture. Press the powder into the cutlet to ensure it’s completely coated on all sides.

6. 6

   Carefully lower each piece of coated cutlet into the hot oil and fry for 3 to 5 minutes on each side. Check the thickest part of a cutlet with a food thermometer; the chicken must reach 165°F. Fry a little longer if needed. Remove using a slotted spatula and place on either a wire rack or paper towel lined plate. Repeat with remaining chicken.