Ingredients for Low Point Crispy Chicken Cutlets (WW-Friendly)
To make these crispy chicken cutlets that are as delicious as they are low in points, you’ll need the following ingredients:
4 Boneless, Skinless Chicken Breasts (about 1.5 lbs)
Chicken breasts are a lean source of protein that keeps this recipe low in fat and calories. They are also relatively low in points, making them an ideal choice for a Weight Watchers-friendly meal. Be sure to trim any excess fat before cooking.
1/2 Cup Panko Bread Crumbs (Whole Wheat or Regular)
Traditional bread crumbs are often loaded with refined carbs and added sugars. By using whole wheat or regular panko bread crumbs, you can still achieve that crispy, golden exterior while reducing calories and carbs. Panko breadcrumbs are lighter and crunchier, giving your chicken cutlets a superior texture.
1/4 Cup Grated Parmesan Cheese (Reduced-Fat)
Parmesan cheese adds a delightful richness and flavor to the breading, without significantly increasing the points. Use a reduced-fat version to keep the fat content lower while still retaining the savory flavor of traditional Parmesan.
1/2 Cup Egg Whites (from about 3 large eggs)
Egg whites provide the perfect binding agent for the breading without the added fat of the yolks. They are lower in calories and fat, making them an ideal option for anyone on a WW plan. Egg whites also help the panko adhere better to the chicken.
1/4 Cup Unsweetened Almond Milk (or low-fat milk)
A small amount of unsweetened almond milk adds moisture to the breading mixture and helps the egg whites adhere more effectively to the chicken. Almond milk is a great choice for keeping calories and points lower than traditional milk.
1/2 tsp Garlic Powder
Garlic powder provides a mild, aromatic flavor that complements the chicken and the breading. It adds depth to the dish without adding any extra points.
1/4 tsp Onion Powder
Like garlic powder, onion powder adds a savory note to the dish, enhancing the overall flavor without contributing significant calories or points.
1/4 tsp Paprika
Paprika gives the chicken cutlets a warm color and smoky flavor. It also adds a touch of depth to the breading, making the cutlets more flavorful.
1/2 tsp Salt (optional)
Salt can be added to taste, but be mindful of sodium intake. If you’re on a low-sodium plan or want to reduce your salt intake, feel free to leave it out or use a salt substitute.
1/4 tsp Black Pepper
Freshly ground black pepper adds just the right amount of heat and flavor balance to the dish.
1-2 tbsp Olive Oil or Cooking Spray
Instead of deep frying the cutlets, use a small amount of olive oil or cooking spray to lightly coat the pan. This will give the chicken cutlets a crispy exterior while keeping the point count low. Olive oil is a healthy fat choice that is great for your WW plan, but it’s important to use it in moderation.
Instructions for Preparing Low Point Crispy Chicken Cutlets
Prepare the Chicken Breasts: Start by placing the boneless, skinless chicken breasts on a cutting board. Use a sharp knife to trim any visible fat or tendons from the chicken. For even cooking, you can lightly pound the chicken to an even thickness (about 1/2 inch thick) using a meat mallet. This ensures the chicken cooks uniformly, making it juicier and tender.
Set Up a Breading Station: To bread the chicken, set up a breading station with three separate shallow bowls. In the first bowl, whisk the egg whites until they’re frothy. In the second bowl, combine the panko bread crumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper. Mix the breading ingredients well to ensure they’re evenly distributed. Leave the third bowl empty, as it will be used to place the breaded chicken cutlets after they are coated.
Coat the Chicken: Take each chicken breast and dip it first into the egg white mixture, making sure the chicken is fully coated. Let any excess egg whites drip off before transferring the chicken to the bread crumb mixture. Press the chicken into the bread crumbs to ensure a good, even coating. Be sure to cover the entire surface of the chicken with the breadcrumb mixture, gently pressing down to make it stick.
Prepare to Cook: Heat 1-2 tablespoons of olive oil in a large nonstick skillet over medium heat. Alternatively, you can use a cooking spray that’s low in calories. The oil should be hot but not smoking, ensuring that the breading crisps up quickly without burning.
Cook the Chicken: Once the oil is heated, add the breaded chicken cutlets to the skillet. Do not overcrowd the pan; if needed, cook the chicken in batches. Cook each side for about 4-5 minutes until golden brown and crispy. You’ll know the chicken is done when it reaches an internal temperature of 165°F (75°C), which you can check with a meat thermometer.
Remove and Drain: Once the chicken is cooked to perfection, remove the cutlets from the pan and place them on a paper towel-lined plate to absorb any excess oil.
Serve and Enjoy: These crispy chicken cutlets are now ready to be served. You can enjoy them as a standalone dish, or pair them with your favorite WW-friendly sides like steamed vegetables, a salad, or cauliflower mash for a well-rounded meal.
