Bacon Crusted Chicken Cutlets

Bacon Crusted Chicken Cutlets is a high-protein homemade fast food recipe ready in 30 min. It makes 4 servings, each 510 kcal with 38 g protein. Intermediate level, 10 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 30 mintotal
  • Intermediatelevel
  • 510kcal a serving
  • 38 gprotein
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Bacon Crusted Chicken Cutlets

What is Bacon Crusted Chicken Cutlets

Thin chicken cutlets coated in flour, egg and breadcrumbs mixed with blended crisp bacon and paprika, then fried in oil until golden.

More:High-protein egg recipesHigh-protein chicken recipesChicken recipes

How to make Bacon Crusted Chicken Cutlets

Tips from the cook

  • Let the fried bacon cool fully before blending, so it turns into fine, dry bits.
  • Pound the cutlets to an even thickness, so they cook through before the crumbs darken.
  • Fry over medium heat, as bacon crumbs colour fast.
  • Drain on paper towels and serve warm.
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Goes well with

Sides from Cookpath that balance this dish, the same picks the app suggests.

Yogurt Coleslaw15 min · 310 kcalCucumber Corn Avocado Salad15 min · 140 kcal

Meal prep and storage

Keeps 2 days in the fridge. Reheat in the oven to crisp the coating again.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Bacon Crusted Chicken Cutlets substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Bacon2 options
  • Smoked turkey rashers 1:1 by weight

    Less fat, add 1 tsp oil when frying.

  • Mushroom strips roasted with smoked paprika and olive oil same weight of raw mushroom

    Not crisp in wet sauces.

Breadcrumbs2 options
  • Gluten-free breadcrumbs 1:1 by weight
  • Crushed rice cereal or polenta 1:1 by weight

    Check label for gluten.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Flour1 option
  • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

    Pizza dough needs extra water and binder.

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