No Egg Chicken Cutlets
These chicken cutlets can be made with any of our 5 preferred substitutes: heavy cream, buttermilk, mayo, yogurt, or half and half.
Servings: 4 servings
Calories: 562kcal
Cost: $10
Equipment
- 1 plate
- 1 Small bowl
- 1 large frying pan
Ingredients
- 2 chicken breasts, sliced thin
- ¾ cup breadcrumbs
- ¼ cup parmigiana
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 2 tablespoon fresh chopped parsley
- ¾ cup batter mayo, heavy cream, half and half, yogurt, or buttermilk
- ½ cup olive oil
Instructions
- You can follow our complete directions in my Italian Chicken Cutlets recipe. Step 1 is to slice the cutlets really thin.
- Combine your breadcrumbs with parsley, parmigiana, garlic powder, and salt.
- Choose your batter. Batter the cutlets in your batter substitute then dredge them in the breadcrumbs.
- Heat olive oil in a pan over medium heat and fry the cutlets for 3 minutes on each side or until golden brown. Set them on a cooling rack to rest, then serve.
Notes
- If you have any egg, all of these substitutes work best if you can combine them with at least one egg.
- I ranked my order of which is overall best. Some aspects of each are better than others, but know what the pitfalls of each are before you start.
Nutrition
Calories: 562kcal | Carbohydrates: 35g | Protein: 30g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 1020mg | Potassium: 499mg | Fiber: 1g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 2mg
