* 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|
|Calories from Fat: 111 (35%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 315
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