Greek Yogurt Chicken Cutlets
This is a different take on breaded chicken cutlets. Instead of an egg wash for the breading you use yogurt and the scallions and onion powder give it a nice tang.
Ingredients:
- 1 lb. chicken cutlets or chicken breasts cut into cutlets
- Salt and black pepper
- 8 oz. Greek yogurt
- ¼ cup chopped scallions
- 1 tsp. onion powder
- 2 cups plain breadcrumbs
- Olive oil as needed for frying
- lemon for serving
Pat the chicken dry and season with salt and black pepper.
Mix the yogurt, scallions, onion powder and a dash of salt and black pepper together in a bowl large enough to hold the chicken. Add the chicken and mix to coat it with the marinade. Refrigerate for at least 2 hours.
Bring chicken to room temperature. Scrape off any excess marinade and press the chicken into the breadcrumbs, coating both sides. Allow the breaded cutlets 20 minutes to rest before frying.
Heat the oil to medium-high and fry the cutlets until lightly browned – about 5 minutes per side. Cook in batches so you don’t crowd the pan. Drain them on paper towels and serve with lemon slices.
. . . and a chicken cutlet sandwich.
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