Non-fried Healthy Chicken Breast Cutlets

Non-fried Healthy Chicken Breast Cutlets

We are a low-cal and health-conscious family. This is our only cutlet dish in our repertoire. We use chicken breast, but it's amazingly tasty.

Ingredients: 3 servings

Chicken breast
Salt and pepper
To taste
Plain flour
to coat the chicken
to coat the chicken
Vegetable oil
2 tablespoons
Grated daikon radish, chopped scallions, ponzu
to your liking


1. Butterfly the chicken breast by slicing it in half horizontally.
2. Season the chicken with salt and pepper. This time (as in this photo) the meat was too big, so I cut into two. If your pan is big enough to fit the meat, you don't need to cut it.
3. Coat the meat with flour, dip in beaten egg, and coat with panko like making pork cutlets. You could freeze them for later use. To cook the frozen cutlets, defrost first before frying.
4. Heat vegetable oil in a pan. Fry both sides until golden brown. Slice into bite sizes and serve.

Story Behind this Recipe

My mother learned this recipe from her friend. This is our family's favorite cutlet dish.