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Original video by @feelgoodfoodie — all credit to the creator.

Feel Good Foodie

Viral Giant Chicken Cutlet with Creamy Yogurt Dip

One oversized, golden ground-chicken cutlet baked on a sheet pan with a crisp panko-Parmesan crust and a Greek yogurt-enriched interior that stays juicy. Slice it into strips or chunks and dunk in a tangy yogurt dip.

⏱ 22 minchickensheet panbakedviralhigh protein

Ingredients

For the cutlet

  • 1 poundboneless skinless chicken thighs · or breasts
  • 1large egg
  • 1 cuppanko breadcrumbs · divided
  • 1/2 cupgrated Parmesan cheese · divided
  • 1/4 cupGreek yogurt · Stonyfield Organic Greek Yogurt
  • 1 teaspoonItalian seasoning
  • 1 teaspoongarlic powder
  • 1/2 teaspoonsalt
  • 1/2 teaspoonpaprika
  • 1/2 teaspoonblack pepper
  • —olive oil · called for in the instructions; amount not specified
  • —cooking spray

For the dip

  • —Greek yogurt
  • —ketchup
  • —mustard
  • —hot sauce
  • —garlic powder
  • —salt
  • —black pepper

Steps

  1. 1

    Preheat the oven to 425°F. Line a sheet pan with parchment paper and lightly spray with cooking spray.

  2. 2

    Add the chicken chunks to a food processor and pulse a few times until finely chopped but not completely smooth.

  3. 3

    Add the egg, 1/2 cup panko breadcrumbs, 1/4 cup Parmesan, Greek yogurt, olive oil, garlic powder, Italian seasoning, salt, paprika, and black pepper. Pulse just until combined.

  4. 4

    Transfer the chicken mixture to the prepared sheet pan and press it into one large thin cutlet about 1/4- to 1/3-inch thick, using clean hands or a spatula.

  5. 5

    In a small bowl, mix the remaining 1/2 cup panko with the remaining 1/4 cup Parmesan. Sprinkle evenly over the chicken and gently press it in, then spray the top lightly with cooking spray.

  6. 6

    Bake for 18-22 minutes, until golden on top and the chicken registers 165°F internally.

  7. 7

    Stir together the yogurt, ketchup, mustard, hot sauce, garlic powder, salt, and pepper for the dip.

  8. 8

    Slice the cutlet into squares or strips and serve with the creamy yogurt dip.

Creator's notes

Sponsored post featuring Stonyfield Organic Greek Yogurt, which the creator says keeps the cutlet juicy and tender. The hardest part is flipping the large cutlet, but it's easier than it looks.

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