Chicken Cutlet For One

Prep Time
Cook Time
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"Here's another recipe for one that I found in my 2004 Taste of Home Annual Recipes cookbook, it was sent in to them by Marie Hoyer from Lewistown, Montana. I did change the amounts of the ingredients to suit my tastes and also changed the way it was prepared. The original recipe used canola or vegetable oil, but olive oil is what I used.As you can see by the photo, I used the chicken to make a sandwich. And you can also see I didn't pound it out to make it thin, but I would suggest you do for more even cooking( The size chicken breast I used was 4 ounces).According to the Nutritional Facts from another site,the calories are 632.2. Submitted to ZAZZ On March 28th.,2013"

Original recipe yields 1 serving


  • Serving Size: 1 (416.1 g)
  • Calories 974.8
  • Total Fat - 38.1 g
  • Saturated Fat - 9.3 g
  • Cholesterol - 26.4 mg
  • Sodium - 458.4 mg
  • Total Carbohydrate - 118.6 g
  • Dietary Fiber - 11.2 g
  • Sugars - 6.8 g
  • Protein - 40 g
  • Calcium - 1266.1 mg
  • Iron - 42.2 mg
  • Vitamin C - 40.1 mg
  • Thiamin - 1 mg

Step 1

Mix together first six ingredients in a shallow bowl, and set aside.

Step 2

Flatten chicken breast to 1/4 inch thick.

Step 3

Coat both sides of chicken in milk and then cover both sides of chicken with breading, sprinkle one side with 1/8 teaspoon of seasoned salt.

Step 4

Heat olive oil in small pan over medium heat till hot, but not smoking.

Step 5

Put the seasoned side of the chicken in the oil first, then sprinkle the rest of the seasoned salt over the top.

Step 6

Fry until the underside is a light golden brown, turn and brown other side.

Tips & Variations

No special items needed.

Tags : Lunch