Southwest Crusted Chicken

Name: Southwest Crusted Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.25 pound chicken breast (boneless, skinless, cut in half horizontally to make thin cutlets); 0.5 cup panko breadcrumbs; 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.5 teaspoon onion powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 egg (beaten); 2 tablespoon olive oil; 1 package instant mashed potatoes; 1 cup frozen corn; 0.5 cup red bell pepper (diced)

Crispy pan-fried chicken cutlets with a zesty Southwest coating, served alongside quick-cooking mashed potatoes and a colorful corn and pepper mix.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.04/serving

Dietary

Dairy-Free
Nut-Free
Soy-Free
Low-Sugar
High-Protein

Ingredients

1.25 pound chicken breast (boneless, skinless, cut in half horizontally to make thin cutlets)
0.5 cup panko breadcrumbs
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
1 teaspoon salt
0.5 teaspoon black pepper
1 egg (beaten)
2 tablespoon olive oil
1 package instant mashed potatoes
1 cup frozen corn
0.5 cup red bell pepper (diced)

Instructions

Prepare instant mashed potatoes according to package directions, setting aside until serving.
In a shallow dish, combine panko breadcrumbs, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and black pepper. In another shallow dish, beat the egg.
Dip each chicken cutlet first into the beaten egg, then dredge thoroughly in the panko mixture, pressing to coat. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breaded chicken cutlets and cook for 4-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Remove chicken and keep warm.
In the same skillet (or a separate microwave-safe bowl), combine frozen corn and diced red bell pepper. Sauté for 3-5 minutes until heated through and bell pepper is tender-crisp, or microwave until tender. Season with a pinch of salt and pepper.
Serve the Southwest Crusted Chicken with instant mashed potatoes and the corn and pepper mix.

Notes

You can use an air fryer to cook the chicken for even crispier results with less oil; consult your air fryer's instructions for temperature and time. If kids are sensitive to spice, omit the chili powder or use less.

Nutrition (per serving)

Calories: 480
Protein: 40 g
Carbohydrates: 45 g
Fat: 16 g
Fiber: 6 g
Sodium: 750 mg
Saturated Fat: 3.5 g
Sugar: 4 g
Cholesterol: 120 mg