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SideChef
Recipes
Dairy-Free
Pepita-Crusted Chicken Cutlets

11 INGREDIENTS • 10 STEPS • 1HR

Pepita-Crusted Chicken Cutlets

Recipe

3.8

5 ratings
The addition of cumin, cayenne, and smoked paprika, whose flavors so nicely complement the toasted pepitas, won me over, a card-carrying breasts-are-boring member. And the use of seeds in place of bread crumbs, moreover, makes this preparation safe for both the gluten and nut-free crowds.
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The addition of cumin, cayenne, and smoked paprika, whose flavors so nicely complement the toasted pepitas, won me over, a card-carrying breasts-are-boring member. And the use of seeds in place of bread crumbs, moreover, makes this preparation safe for both the gluten and nut-free crowds.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

1HR

Total Time

$1.97

Cost Per Serving

Ingredients

Servings
4
us / metric
Pepitas
1 1/4 cups
Pepitas
Chicken Breast
2
Chicken Breasts
Mayonnaise
3 Tbsp
Mayonnaise
Dijon Mustard
1 Tbsp
Dijon Mustard
Smoked Paprika
1 tsp
Smoked Paprika
Ground Cumin
1/2 tsp
Ground Cumin
Cayenne Pepper
1 pinch
Cayenne Pepper
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Neutral Oil
3 Tbsp
Neutral Oil
Lemon
1
Lemon
optional

Nutrition Per Serving

VIEW ALL
Calories
671
Fat
55.7 g
Protein
26.8 g
Carbs
20.2 g
Love This Recipe?
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Pepita-Crusted Chicken Cutlets
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C).
step 2
Place Pepitas (1 1/4 cups) on rimmed sheet pan. Transfer to oven and cook for 5 minutes—seeds should barely take on any color. Set pan aside to cool.
step 2 Place Pepitas (1 1/4 cups) on rimmed sheet pan. Transfer to oven and cook for 5 minutes—seeds should barely take on any color. Set pan aside to cool.
step 3
Meanwhile, prepare the Chicken Breasts (2): if the tenderloin is still intact, slice it off and set it aside. At this point, you can either pound the chicken breasts to a 1/2-inch thickness, or you could cut each breast in half crosswise, to create 4 thin pieces.
step 3 Meanwhile, prepare the Chicken Breasts (2): if the tenderloin is still intact, slice it off and set it aside. At this point, you can either pound the chicken breasts to a 1/2-inch thickness, or you could cut each breast in half crosswise, to create 4 thin pieces.
step 4
In a medium bowl, stir together the Mayonnaise (3 Tbsp) and Dijon Mustard (1 Tbsp). Place the chicken breasts and tenders in the bowl and rub the mixture all over them to coat them evenly.
step 5
Place the cooled pepitas, Smoked Paprika (1 tsp), Ground Cumin (1/2 tsp), and Cayenne Pepper (1 pinch) in a resealable bag. Seal the bag, pressing to release air before you close it completely.
step 6
Place the seeds in a zip-lock bag. Holding a wine bottle by the neck, gently tap the bottom of the bottle against the seeds until they are crushed, but not uniformly fine like bread crumbs. Transfer the seeds to a small rimmed sheet pan or other similar vessel.
step 6 Place the seeds in a zip-lock bag. Holding a wine bottle by the neck, gently tap the bottom of the bottle against the seeds until they are crushed, but not uniformly fine like bread crumbs. Transfer the seeds to a small rimmed sheet pan or other similar vessel.
step 7
Transfer the breasts and tenders one by one to the vessel with the seeds, turning each to coat until each is evenly coated in seeds. Season both sides of each breast with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 7 Transfer the breasts and tenders one by one to the vessel with the seeds, turning each to coat until each is evenly coated in seeds. Season both sides of each breast with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 8
Heat a large sauté pan over medium-high heat. Add Neutral Oil (3 Tbsp)—you want a thin layer. When it shimmers, lower each breast into the pan and turn the heat down to medium. Cook for 2 to 3 minutes.
step 9
Flip, and cook for 2 to 3 minutes more or until evenly golden.
step 10
Transfer breasts to a platter to rest. Let rest 5 minutes before slicing and serving. Slice a wedge out of the Lemon (1) and serve with the chicken cutlets and enjoy!
step 10 Transfer breasts to a platter to rest. Let rest 5 minutes before slicing and serving. Slice a wedge out of the Lemon (1) and serve with the chicken cutlets and enjoy!

Tags

Dairy-Free
American
Gluten-Free
Lunch
Chicken
Keto
Low-Carb
Healthy
Shellfish-Free
Dinner
Fall
Mexican
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