Cutlet Shake and Bake to Lowering Food Cost

best quick meals
Written By Judy Doherty
1 chicken breast serves 2-3 people

1 chicken breast serves 2-3 people

Yield 3
Author Judy Doherty
Prep time
5 Min
Cook time
20 Min
Total time
25 Min

Here we used a fun European method of "schnitzel" for cutting a chicken breast into thin cutlets, flouring it, and pan-frying/baking it to help you stretch your food dollars. We are using a Costco chicken breast for this recipe.

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Ingredients

  • 1 chicken breast, boneless, skinless
  • 1/4 cup flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • pinch salt
  • black pepper to taste
  • 1/2 tsp dried thyme
  • 2 tsp olive oil

Instructions

  1. Cut the chicken breast horizontally into 4-6 thin cutlet pieces. It is helpful for it to be very cold and to use a sharp knife. Press the pieces flat.
  2. Place the flour and all seasonings in a bowl or plastic bag. Dust the chicken breast cutlets very well with the flour mixture.
  3. Place the olive oil in a nonstick skillet or iron skillet. Heat over medium heat.
  4. Place the chicken breast cutlets in the pan and fry on one side. Turn them over when they get browned. Bake in a 350 degree oven until they are done, about 8 minutes.
  5. Serve hot. We love to serve with baked potatoes or brown rice and lots of fresh steamed veggies like broccoli.
  6. Optional garnish: fresh parsley and a squeeze of lemon.

Nutrition Facts

Calories

114

Fat

4 g

Sat. Fat

1 g

Carbs

9 g

Fiber

1 g

Net carbs

9 g

Sugar

0 g

Protein

9 g

Sodium

58 mg

Cholesterol

24 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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