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.![Greek Yogurt Chicken Cutlets Greek Yogurt Chicken Cutlets](https://robertiulo.com/wp-content/uploads/2021/09/xIMG_7410-1024x937.jpg)
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.![Greek Yogurt Chicken Cutlets Greek Yogurt Chicken Cutlets](https://robertiulo.com/wp-content/uploads/2021/09/xIMG_7415-840x1024.jpg)
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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