Try this Parmesan-Walnut Turkey Tenderloins or Chicken Breasts recipe, or contribute your own.
Suggest a better description* If using chicken breasts, split and flatten them slightly. Process Parmesan, flour, and walnuts in food processor until nuts are finely chopped. Transfer to a sheet of waxed paper. Pour the milk into a shallow bowl. Pat the tenderloins or chicken dry with a paper towel. Sprinkle both side lightly with salt and pepper. Coat one tenderloin at a time with the parmesan mixture, dip it in milk, and coat it again with the Parmesan mixture. Heat the oil in a large skillet over medium heat. Add the tenderloins and sautee, turning once, until lightly browned, about 5 minutes. Sprinkle with parsley and serve hot. Per serving: 331 Calories; 17g Fat (47% calories from fat); 27g Protein; 16g Carbohydrate; 60mg Cholesterol; 275mg Sodium NOTES : My experience is that chicken breasts need to be sauteed a minimum of 5 minutes per side, unless they have been pounded fairly thin. Recipe by: Good Food, July 1988 Posted to MC-Recipe Digest V1 #856 by shade
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 | ||
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Calories: 315 | ||
Calories from Fat: 111 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 105.6mg | 32 % | |
Sodium 339.2mg | 12 % | |
Potassium 483.4mg | 13 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 12.6g | ||
Protein 35.9g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 315
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