Tex Mex Chicken Cutlets

Crispy, bold, and bursting with flavor, these Tex Mex Chicken Cutlets are a winning combination of golden breaded chicken and zesty spices inspired by Southwestern cuisine. Tender chicken breasts are pounded thin for even cooking, then coated in a crunchy blend of panko breadcrumbs, cornmeal, and a medley of chili powder, cumin, smoked paprika, and garlic powder for a smoky, slightly spicy kick. Pan-fried to perfection, these cutlets are irresistibly crispy on the outside while staying juicy and flavorful on the inside. Perfect for a quick weeknight dinner, they’re ready in just 35 minutes and pair beautifully with a squeeze of lime and fresh cilantro garnish. Serve them with rice, salad, or your favorite Tex-Mex sides for a meal that’s both easy and unforgettable.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 whole chicken breasts
• 0.5 cups all-purpose flour
• 2 eggs
• 1 cups panko breadcrumbs
• 0.25 cups cornmeal
• 1 teaspoons chili powder
• 1 teaspoons ground cumin
• 1 teaspoons smoked paprika
• 0.5 teaspoons garlic powder
• 1 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 cups vegetable oil
• 4 lime wedges
• 2 tablespoons fresh cilantro (optional)

Directions

Step 1

Place the chicken breasts on a cutting board. Using a sharp knife, slice each breast in half horizontally to create 4 thinner cutlets.

Step 2

Place the chicken cutlets between two sheets of plastic wrap and pound lightly with a meat mallet until they are an even thickness (about 1/2 inch thick).

Step 3

Set up a breading station with three shallow bowls. In the first bowl, mix the flour with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In the second bowl, beat the eggs. In the third bowl, combine the panko breadcrumbs, cornmeal, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon of salt, and remaining black pepper.

Step 4

Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip it into the beaten egg, then coat it with the breadcrumb mixture, pressing gently to adhere.

Step 5

Heat the vegetable oil in a large skillet over medium heat. When the oil is hot, add the breaded chicken cutlets in a single layer (work in batches if needed to avoid crowding).

Step 6

Cook the chicken for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F).

Step 7

Transfer cooked chicken to a paper towel-lined plate to drain excess oil.

Step 8

Serve the Tex Mex Chicken Cutlets hot with lime wedges for squeezing over the top. Garnish with fresh cilantro if desired.

Nutrition Facts

Serving size	713.5 grams (713.5g)

Amount per serving	% Daily Value*
Calories	1802

Total Fat 79.40g	102%
Saturated Fat 14.40g	72%
Polyunsaturated Fat 33.60g
Cholesterol 658mg	219%
Sodium 3153mg	137%
Total Carbohydrate 134.50g	49%
Dietary Fiber 10.40g	37%
Total Sugars 5.10g
Protein 137.50g	275%

Vitamin D 82IU	410%
Calcium 158mg	12%
Iron 13mg	74%
Potassium 420mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.6%

Protein: 30.5%

Carbs: 29.8%