Viral Large Chicken Cutlet by @feelgoodfoodie

35 min

4 servings

🍗

450 g

Chicken thighs

🥚

50 g

Egg

🥖

60 g

Panko breadcrumbs

🧀

50 g

Parmesan cheese

🥣

60 g

Greek yogurt

🧂

2 g

Italian seasoning

🧄

4.5 g

Garlic powder

🧂

4.5 g

Salt

🌶️

1 g

Paprika

⚫

1.5 g

Black pepper

🫗

5 ml

Cooking spray

🫒

15 ml

Olive oil

🥣

120 g

Yogurt

🍅

15 ml

Ketchup

🌼

5 ml

Mustard

🌶️

5 ml

Hot sauce

  1. Preheat
    • cooking spray

    Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper and lightly coat it with cooking spray.

  2. Cut
    • boneless skinless chicken thighs

    Cut the 1 lb chicken thighs into chunks. Add the chunks to the food processor.

  3. Pulse
    • boneless skinless chicken thighs

    Pulse the chicken a few times until finely chopped but not completely smooth.

  4. Add
    • large egg
    • panko breadcrumbs
    • grated Parmesan cheese

    Add the egg, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 1/4 cup Greek yogurt, olive oil, Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, paprika, and 1/2 teaspoon black pepper.

  5. Pulse
    • boneless skinless chicken thighs
    • large egg
    • panko breadcrumbs

    Pulse just until the chicken mixture is evenly combined. Do not over-process into a smooth paste.

  6. Transfer
    • boneless skinless chicken thighs

    Transfer the chicken mixture to the prepared sheet pan. Press it into one large, even cutlet about 1/4 to 1/3 inch thick.

  7. Mix
    • panko breadcrumbs
    • grated Parmesan cheese

    Mix the remaining 1/2 cup panko breadcrumbs and 1/4 cup Parmesan cheese in the small bowl. Sprinkle the mixture evenly over the cutlet.

  8. Press
    • cooking spray
    • Chicken thighs
    • Panko breadcrumbs

    Gently press the breadcrumb topping into the chicken. Lightly spray the top with cooking spray.

  9. Bake
    • boneless skinless chicken thighs

    Bake for 18 to 22 minutes until the topping is golden brown. Check that the thickest portion reaches 165°F (74°C).

  10. Combine
    • Greek yogurt for dip
    • ketchup
    • Garlic powder

    Combine Greek yogurt for dip, ketchup, mustard, hot sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth.

  11. Slice
    • boneless skinless chicken thighs
    • Greek yogurt for dip

    Rest the baked cutlet for 3 minutes. Slice it into squares or strips and serve with the creamy yogurt dip.

Viral Large Chicken Cutlet by @feelgoodfoodie

35 min

4 servings

🍗

450 g

Chicken thighs

🥚

50 g

Egg

🥖

60 g

Panko breadcrumbs

🧀

50 g

Parmesan cheese

🥣

60 g

Greek yogurt

🧂

2 g

Italian seasoning

🧄

4.5 g

Garlic powder

🧂

4.5 g

Salt

🌶️

1 g

Paprika

⚫

1.5 g

Black pepper

🫗

5 ml

Cooking spray

🫒

15 ml

Olive oil

🥣

120 g

Yogurt

🍅

15 ml

Ketchup

🌼

5 ml

Mustard

🌶️

5 ml

Hot sauce

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425°F (220°C). Line the sheet pan with parchment paper and lightly coat it with cooking spray.

    🫗cooking spray
    🍳sheet pan
    📜parchment paper

  2. Step 2/11

    Cut the 1 lb chicken thighs into chunks. Add the chunks to the food processor.

    🍗boneless skinless chicken thighs
    🔪knife
    🪵cutting board

  3. Step 3/11

    Pulse the chicken a few times until finely chopped but not completely smooth.

    🍗boneless skinless chicken thighs

  4. Step 4/11

    Add the egg, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan cheese, 1/4 cup Greek yogurt, olive oil, Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon salt, paprika, and 1/2 teaspoon black pepper.

    🥚large egg
    🥖panko breadcrumbs
    🧀grated Parmesan cheese
    🥣Greek yogurt
    🫒olive oil
    🧂Italian seasoning
    🧄garlic powder
    🧂salt
    🌶️paprika
    ⚫black pepper
    🥄measuring cups
    🥄measuring spoons

  5. Step 5/11

    Pulse just until the chicken mixture is evenly combined. Do not over-process into a smooth paste.

    🍗boneless skinless chicken thighs
    🥚large egg
    🥖panko breadcrumbs
    🧀grated Parmesan cheese
    🥣Greek yogurt

  6. Step 6/11

    Transfer the chicken mixture to the prepared sheet pan. Press it into one large, even cutlet about 1/4 to 1/3 inch thick.

    🍗boneless skinless chicken thighs
    🍳sheet pan
    🥄spatula

  7. Step 7/11

    Mix the remaining 1/2 cup panko breadcrumbs and 1/4 cup Parmesan cheese in the small bowl. Sprinkle the mixture evenly over the cutlet.

    🥖panko breadcrumbs
    🧀grated Parmesan cheese
    🥣small bowl
    🥄measuring cups

  8. Step 8/11

    Gently press the breadcrumb topping into the chicken. Lightly spray the top with cooking spray.

    🫗cooking spray
    🥄spatula

  9. Step 9/11

    Bake for 18 to 22 minutes until the topping is golden brown. Check that the thickest portion reaches 165°F (74°C).

    🍗boneless skinless chicken thighs
    🌡️instant-read thermometer
    🍳sheet pan

  10. Step 10/11

    Combine Greek yogurt for dip, ketchup, mustard, hot sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth.

    🥣Greek yogurt for dip
    🍅ketchup
    🌼mustard
    🌶️hot sauce
    🧄garlic powder
    🧂salt
    ⚫black pepper
    🥣small bowl
    🥄measuring spoons

  11. Step 11/11

    Rest the baked cutlet for 3 minutes. Slice it into squares or strips and serve with the creamy yogurt dip.

    🍗boneless skinless chicken thighs
    🥣Greek yogurt for dip
    🔪knife
    🪵cutting board

Composition

Ingredients

Types

Grains, Dairy, Herbs and Spices, Fats and Oils, Condiments

Ingredients

Chicken thighs, Egg, Panko breadcrumbs, Parmesan cheese, Greek yogurt, Italian seasoning, Garlic powder, Salt, Paprika, Black pepper, Cooking spray, Olive oil, Yogurt, Ketchup, Mustard, Hot sauce

Notes

Chicken thighs (boneless skinless, or breasts), Egg (large), Panko breadcrumbs (divided), Parmesan cheese (grated, divided), Garlic powder (for the dip, amount not given), Salt (for the dip, amount not given), Black pepper (for the dip, amount not given), Olive oil (amount not given), Yogurt (for the dip, amount not given), Ketchup (for the dip, amount not given), Mustard (for the dip, amount not given), Hot sauce (for the dip, amount not given)

Allergens

Gluten, Milk, Mustard

Dietetics

Dietary regimen

High protein

Calories

410 kcal

Macro nutrients

Protein: 40g, Carbohydrates: 22g, Fat: 18g, Fiber: 1g, Sugar: 4g

Nutritional Information

Minerals

Calcium: 260mg, Iron: 2.1mg, Potassium: 420mg, Sodium: 680mg

Vitamins

Vitamin A: 95mcg, Vitamin B12: 1.1mcg, Vitamin D: 0.8mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

sheet pan, parchment paper, small bowl, spatula, knife, cutting board, measuring cups, measuring spoons, instant-read thermometer

Appliances

Oven, Food processor

Type

Type

Type Of Dish

Main Course, Appetizer, Snack

Occasions

Weeknight dinner, Game day, Family meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@feelgoodfoodie

Origin

Cuisine

American, Italian-American

Geographic

United States, North America

Various

Aspect

Texture

Crispy, Crunchy, Juicy, Tender, Creamy

Flavors

Savory, Cheesy, Garlicky, Herbaceous, Tangy, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken at room temperature for more than 2 hours.,Reduce to 60 minutes if the ambient temperature is above 90°F (32°C).), fridge : 3 to 4 days (Cool promptly and store in an airtight container.,Store the yogurt dip separately.,Reheat chicken to 165°F (74°C) before serving.), freezer : 2 to 3 months (Freeze cooled cutlet portions in airtight freezer-safe packaging.,Freeze the yogurt dip separately or prepare it fresh after thawing.,Thaw overnight in the refrigerator before reheating.)