Crispy Chicken Cutlet Bowl
Breaded and fried chicken cutlet served over a bed of grains or greens with roasted vegetables and a sauce. Warm, crispy chicken with tender vegetables and customizable base and toppings.
Ingredients
Method
Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, pound each breast to an even thickness of about 1/4 inch. Pat dry with paper towels.
Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten egg, and one with panko breadcrumbs. Coat each chicken breast first in flour, shaking off excess, then dip in egg, then press into breadcrumbs, coating both sides evenly.
Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Carefully place breaded cutlets in the pan and fry for 4–5 minutes per side until golden brown and crispy. Internal temperature should reach 165°F. Transfer to a paper towel-lined plate.
Divide warm cooked rice or grain evenly between two bowls. Arrange roasted vegetables around the rice. Top each bowl with one crispy cutlet.
Drizzle chosen sauce over the bowl. Sprinkle with fresh parsley and squeeze fresh lemon juice over the top. Serve immediately while the cutlet is still warm and crispy.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →