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Spicy Chicken Cutlets

Healthy.Eater's picture
  Paprika powder 1 Tablespoon
  Onion powder 1 Tablespoon
  Garlic salt 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crumbled
  Dried basil 1⁄4 Teaspoon, crumbled
  Ground red cayenne pepper 1⁄8 Teaspoon (Adjust Quantity As Needed Per Taste)
  Chicken cutlets 16 Ounce (4 Pieces, 4 Ounce Each)
  Olive oil/Canola oil 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Canned low sodium tomato sauce 8 Ounce (1 Can)
  Cider vinegar 1 Teaspoon
  Salt 1⁄8 Teaspoon (Adjust Quantity As Needed Per Taste)

1 On a sheet of wax paper, combine the paprika, onion powder, garlic salt, oregano, basil, and red pepper. Coat both sides of the cutlets with the mixture.
2 In a 12-inch nonstick skillet, heat the oil over moderately high heat. Add the cutlets and cook for 2 to 3 minutes or until lightly browned. Turn the cutlets over and cook 2 to 3 minutes more or until the juices run clear when the flesh is pricked with a fork. Transfer the cutlets to a serving platter and keep warm.
3 Add the tomato sauce, vinegar, and salt to the skillet and cook, stirring, for 2 minutesoruntil heated through. Pour the sauce over the cutlets.

Recipe Summary

Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1118 Calories from Fat 585

% Daily Value*

Total Fat 66 g100.8%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol 153.5 mg51.2%

Sodium 2277.9 mg94.9%

Total Carbohydrates 68 g22.6%

Dietary Fiber 14.8 g59.3%

Sugars 17.9 g

Protein 73 g146%

Vitamin A 164.4% Vitamin C 23.8%

Calcium 12.8% Iron 28.5%

*Based on a 2000 Calorie diet

Spicy Chicken Cutlets Recipe