Non-fried Healthy Chicken Breast Cutlets

1. 1

   Butterfly the chicken breast by slicing it in half horizontally.

2. 2

   Season the chicken with salt and pepper.

3. 3

   This time (as in this photo) the meat was too big, so I cut into two.

4. 4

   If your pan is big enough to fit the meat, you don't need to cut it.

5. 5

   Coat the meat with flour, dip in beaten egg, and coat with panko like making pork cutlets.

6. 6

   You could freeze them for later use.

7. 7

   To cook the frozen cutlets, defrost first before frying.

8. 8

   Heat vegetable oil in a pan.

9. 9

   Fry both sides until golden brown.

10. 10

    Slice into bite sizes and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.