A lot of folks have noticed that I shed a few pounds (and thank you for noticing!). I dropped 40 big ones since January of this year (2023). It’s now April 1st and I have a recipe to share that helped get me there: my blackened chicken cutlets. I can assure you, it’s no April Fool’s Day joke how quick and easy they are to make (not to mention how flavorful). I’m talking the juiciest, most amazing tasting chicken ever that is restaurant-quality. It’s keto, paleo, gluten-free, dairy-free and is super good for you, while being rich in protein! Eat this chicken as is or top it over salads, rice, pastas or anything your heart desires. Also tastes great cold after being refrigerated.
Mix The Spices
Dredge The Chicken
Prepare The Oil
Cook The Chicken
Make Sure It’s Fully Cooked
The Taste Test
- 1 tablespoon smoked paprika
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt (see Jeff's Tips)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for spice)
- 1 1/2 - 2 pounds chicken breasts, sliced into 1/4-inch cutlets (sometimes the market labels the package as "thinly sliced" - see Jeff's Tips)
- 3-4 tablespoons extra-virgin olive oil
- On a large plate, add all the seasonings and combine together with a fork in a swirling fashion. Then, shake the plate so the mixed seasoning is in one even layer.
- Take the chicken and dredge (coat) it on both sides. Don't do it excessively, a light dusting on each side will do. (NOTE: It may be easiest to do this using 3 stations of plates in this order: station 1 with the raw chicken cutlets, station 2 with the seasoning for dredging, station 3 for the dredged chicken).
- Add the oil to a sauté pan (the higher walls of this pan will help contain any splatter). We want to add just enough oil so it coats the bottom of the pan after swirling the pan around. Once the oil becomes thin like water and shimmers (about 3 minutes), in batches, add the seasoned cutlets and cook on each side for 1 1/2 - 3 minutes, until the seasonings have blackened a bit and the chicken is fully cooked (see Jeff's Tips).
- When you sense the chicken may be done, slice the thickest cutlet in each batch down the center to ensure that there are no traces of pink, that it's fully white and at 165° (which you can determine with a thermometer).
- Enjoy on its own or over veggies, salads, pasta, or rice!
If you find you need more seasoning, simply make more! You an also make it ahead of time and just store it in a container for whenever the mood strikes. If that's the case, I'd suggest quadrupling it.
The seasoning also goes great on shrimp, steak and fish!
If you only have thicker chicken breasts available to you (or in your freezer from that Costco run), simply slice them into 1/4-inch fillets (making sure they're thawed first, if frozen). The idea here is for the chicken to not be too thick so it cooks quickly and evenly.
This goes without saying, but the thinner the cutlet, the quicker the cook time on each side.
This chicken works great for up to 3 days after cooking it. Just place in an air-tight container and pop in the fridge. Tastes delicious cold as well!