Yummy recipe that works with several different kinds of meat; Chicken, Beef, Pork.
Preheat oven to 200 degrees F
Cut Chicken breast in half lengthwise, and lay it open book like. Place on cutting board and cover with plastic wrap and pound to about 1/4-inch thickness.
Place flour in flat bowl. Combine breadcrumbs and grated Parmesan in a second flat bowl. Beat eggs with milk and put into a third flat bowl. Sprinkle garlic power and salt over meat. Dredge meat in flour, shaking of the excess, dip in egg wash then in breadcrumb mixture. Pat lightly. Transfer to a wire rack for 15 minutes to set. (This is important)
Heat 3 tablespoons of oil on a griddle over medium-high heat. Add two cutlets and cook for 2 minutes, or until golden, on each side. Transfer to an oven-proof plate and keep warm in the oven. Add remaining oil (or more as needed) and cook the remaining cutlets.
If you have a large griddle you can cook all of the cutlets at once. If you use beef or pork, slice open book wise only for thicker cuts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (340g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 750 | ||
Calories from Fat: 254 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.2g | 38 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 13.3g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 383.3mg | 118 % | |
Sodium 1490mg | 51 % | |
Potassium 678.2mg | 18 % | |
Total Carbohydrate 58.9g | 17 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 56g | ||
Protein 62.9g | 90 % | |
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: 750
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