This Chicken Cutlet Supreme offers a lighter, healthier twist on classic breaded chicken. Using ground oat flour instead of traditional breadcrumbs creates a tender, slightly chewy crust that holds up beautifully to baking. The savory blend of fresh dill and lemon pepper adds a bright, Mediterranean-inspired zing that cuts through the richness of the chicken. Baked until golden and surrounded by sweet, caramelized carrots and crisp green peppers, this dish is a complete meal in one pan. It&# 226;ÂÂs perfect for busy weeknights when you want something nutritious yet comforting. Serve over rice or noodles for a satisfying family dinner that feels both rustic and refined.
Chicken Cutlet Supreme
Description
This Chicken Cutlet Supreme offers a lighter, healthier twist on classic breaded chicken. Using ground oat flour instead of traditional breadcrumbs creates a tender, slightly chewy crust that holds up beautifully to baking. The savory blend of fresh dill and lemon pepper adds a bright, Mediterranean-inspired zing that cuts through the richness of the chicken. Baked until golden and surrounded by sweet, caramelized carrots and crisp green peppers, this dish is a complete meal in one pan. It&# 226;ÂÂs perfect for busy weeknights when you want something nutritious yet comforting. Serve over rice or noodles for a satisfying family dinner that feels both rustic and refined.Ingredients
Directions
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Preheat the oven to 375ðF (190ðC).
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Lightly spray a 9x13-inch baking pan with cooking spray.
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In a shallow dish, combine the ground oat flour, fresh dill (or dried dill weed), and lemon pepper seasoning.
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In a separate shallow dish, beat the egg white with the water until frothy.
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Pound the chicken breasts to an even thickness if necessary, then pat dry.
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Dredge each chicken breast in the oat flour mixture, shaking off any excess.
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Dip the floured chicken into the egg white mixture, ensuring it is fully coated.
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Return the chicken to the oat flour mixture for a second coating, pressing gently to adhere.
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Place the coated chicken cutlets in the prepared baking pan.
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Arrange the sliced green pepper rings and diagonal carrot slices around the chicken.
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Drizzle the margarine or olive oil evenly over the chicken and vegetables.
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Bake uncovered for 35 minutes, or until the chicken is golden brown and cooked through.
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Transfer to plates and serve immediately with rice or noodles.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 109.2kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.6mg1%
- Total Carbohydrate 22.8g8%
- Dietary Fiber 0.8g4%
- Sugars 0.1g
- Protein 3.0g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
