Oven Fried Paprika Chicken Cutlets Weight Watchers Food

CRISPY BAKED CHICKEN CUTLETS

Steps:

• To prepare the cutlets, pound each chicken breast to an even 1/4 inch thickness.
• Next, rub the chicken with Italian seasoning, salt, pepper and olive oil. If time allows, marinate it for 1h to overnight. This will give you the most tender and moist chicken.
• Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper. In a large bowl, whisk together the egg, milk, a pinch of salt and pepper.
• In a shallow dish, combine the garlic powder, panko with parmesan and smoked paprika. Dip the chicken cutlets into the egg mixture, then dredge it into the panko mixture, lightly pressing to coat
• Place the chicken onto the prepared baking sheet and spray with cooking oil spray. Bake in preheated oven for 15 minutes, then flip the chicken cutlets and bake for 5-8minutes more, or until golden and cooked through.
• Sprinkle with fresh chopped parsley, and serve immediately.

OVEN-FRIED PAPRIKA CHICKEN CUTLETS

Steps:

• Preheat broiler and coat a baking sheet with cooking spray.
• Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
• Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.

WEIGHT WATCHERS BREADED CHICKEN CUTLETS RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. In a resealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange on a nonstick baking sheet. Bake until chicken is cooked through, 20 to 25 minutes. WW Points Plus: 4 points per serving.

W/W PARMESAN/ PANKO OVEN FRIED CHICKEN

Steps:

• 1. preheat oven to 350..
• 2. I use a large freezer bag, mix all ingredients in bag...if chicken is thick, pound it out with a meat mallet, so all are about the same thickness.
• 3. Make sure the chicken is moist..if you have to run it under the tap..I pour the crumbs onto a plate, then press the breasts one at a time on both sides, as so the crumbs stick, as there is no dipping in milk or egg..
• 4. spray a baking rack with cooking spray, and lay the breasts side by side..there is no need to turn the chicken if using a rack, it will brown well, and evenly on both sides..
• 5. I set the rack on a cookie sheet, bake for 30-40 min..depends I guess on the oven..they will be nice and crunchy on the outside, yet moist inside..but, the best part for me is low fat, but tastes like fried..enjoy

WEIGHT WATCHERS PARMESAN CHICKEN CUTLETS RECIPE - (4.4/5)

Steps:

• Preheat oven to 400 degrees. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides. Arrange the chicken breasts on a nonstick baking sheet. Bake until chicken is cooked through, about 20-25 minutes. 4 points per serving.

OVEN-FRIED PAPRIKA CHICKEN CUTLETS (WEIGHT WATCHERS)

Steps:

• Preheat broiler and coat a baking sheet with cooking spray.
• Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine. Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
• Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.

OVEN-FRIED PAPRIKA CHICKEN CUTLETS

Steps:

• Preheat broiler and coat a baking sheet with 2 sprays of cooking spray. Place yogurt and 1 teaspoon of paprika in a small shallow bowl; mix to combine. Combine cracker crumbs, salt, pepper and remaining 2 teaspoons of paprika on a large shallow pie plate; stir to combine.
• Place each chicken cutlet in yogurt mixture and turn to coat. Next, place chicken in crumb mixture, turning to coat both sides and pressing lightly to make crumbs stick.
• Place coated chicken on prepared baking sheet and lightly spray with cooking spray. Broil 3 to 4 inches from heat source until golden brown and cooked through, flipping once, about 4 to 5 minutes per side. To serve, sprinkle with parsley and garnish with lemon wedges. Yields 1 piece of chicken per serving.

OVEN FRIED PAPRIKA CHICKEN

Steps:

• Thoroughly mix flour, paprika, salt and pepper in a shallow dish, set aside. Place wire rack over a sheet pan, set aside.
• Rinse chicken and gently pat dry.
• Coat each chicken piece thoroughly in the flour mixture and place on the wire rack/sheet pan, then place in the fridge for 30 minutes.
• Meanwhile, pre-heat oven to 425*F. Put butter into 9x13x2 baking dish (or a larger 18x12x2 roaster pan, depending on the size of your chicken portions) and place dish in the oven just until the butter melts.
• Once the butter has melted, tilt the baking dish around to evenly distribute the butter. Place coated chicken pieces SKIN SIDE DOWN directly into the hot, buttered baking dish (do not over-crowd).
• Bake, un-covered, for 35 minutes UNDISTURBED (it is not burning). Then flip chicken over and bake an additional 15 minutes. Check to be sure no pink remains and juices run clear.
• Remove chicken pieces to a platter and tent with foil for 5 minutes before serving.
• Enjoy!