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- Jul 24, 2026, 1:22 AM
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- #ad Have you tried the viral large chicken cutlet? You can use any ground chicken cutlet recipe with egg, spices and breadcrumbs and don’t skip adding @Stonyfield Organic Greek Yogurt, which is made with 100% organic milk from pasture-raised cows and makes the cutlet so juicy and tender. The hardest part is just flipping over that large cutlet, but it’s easier than it looks and will look so appetizing when it’s done. Cut it into chunks or strips and serve with a creamy yogurt dip. #Stonyfield #StonyfieldSponsored
INGREDIENTS
1 pound boneless skinless chicken thighs (or breasts)
1 large egg
1 cup panko breadcrumbs, divided
½ cup grated Parmesan cheese, divided
¼ cup greek yogurt
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
Cooking spray
Dip: yogurt, ketchup, mustard, hot sauce, garlic powder, salt and pepper
INSTRUCTIONS
Preheat the oven to 425°F. Line a sheet pan with parchment paper and lightly spray with cooking spray.
Add the chicken breast chunks to a food processor. Pulse a few times until the chicken is finely chopped, but not completely smooth.
Add the egg, ½ cup panko breadcrumbs, ¼ cup Parmesan cheese, Greek yogurt, olive oil, garlic powder, Italian seasoning, salt, paprika, and black pepper. Pulse just until combined.
Transfer the chicken mixture to the prepared sheet pan. Use clean hands or a spatula to press it into one large thin cutlet, about ¼- to ⅓-inch thick. It should look like one oversized chicken cutlet.
In a small bowl, mix the remaining ½ cup panko and ¼ cup Parmesan cheese. Sprinkle evenly over the chicken and gently press it in. Spray the top lightly with cooking spray.
Bake for 18–22 minutes, or until golden on top and the chicken reaches 165°F internally. Slice into squares or strips.
