Squeeze juice from on lemon and set aside.Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a non stick pan sprayed with non stick spray, 2 at a time.Set aside. After all are browned deglaze pan with lemon juice, making sure to crape brown bits off pan bottom. Add chcken broth and margarine, stir. Return chicken cutlets to pan, cover and cook about 20 minutes or until fork tender. Platter chicken Recipe By : Terry Posted to JEWISH-FOOD digest V96 #60 Date: 96-10-22 18:15:09 EDT From: FRJK@aol.com NOTES : Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried.
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|Serving Size: 1 Serving (550g)|
|Recipe Makes: 4|
|Calories from Fat: 167 (23%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 78.1mg||24 %|
|Sodium 2340.9mg||81 %|
|Potassium 917.6mg||24 %|
|Total Carbohydrate 84.8g||25 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 77.1g|
|Protein 54.2g||77 %|
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Calories per serving: 718
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