Try this Boneless Breast Parmesan recipe, or contribute your own.
Suggest a better descriptionCut breast pieces in half, removing tenderloins if desires. Place pieces between sheets of plastic wrap and pound to 1/4" thickness to form cutlets. Season eggs with salt and pepper to taste. Combine bread crumbs and Parmesan cheese. Dredge cutlers in flour, dig in egg and roll in bread crumb mixture. Refrigerate while making sauce. Combine tomatoes, garlic, 1/4 cup olive oil, basil and salt and pepper to taste in a serving bowl; set aside. In a large skillet, add remaining 1/2 cup olive oil and saute cutlets over medium-high heat until browned on each side. Transfer to a warmed serving dish. Pass Sauce separately. Posted to MC-Recipe Digest V1 #1066 by "M. Hicks"
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Serving Size: 1 Serving (303g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 430 | ||
Calories from Fat: 157 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.5g | 23 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 537mg | 165 % | |
Sodium 664.8mg | 23 % | |
Potassium 275.8mg | 7 % | |
Total Carbohydrate 41.1g | 12 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 38.9g | ||
Protein 26.2g | 37 % | |
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: 430
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