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. Brown garlic for 1 - 2 minutes. After all are browned, add lemon juice and scrape brown bits off pan bottom. Add chicken broth and margarine (or Butter Buds). Cover and cook about 20 minutes or until fork tender. NOTES : Can add garlic right after chicken is cooked. Can use 1 whole egg instead of whites and substitute fresh bread crumbs for dried. (These notes are by the original poster. I do not know how it affects the CFF%.) Posted to Digest eat-lf.v096.n259 Recipe by: Terry From: firstname.lastname@example.org Date: Sat, 28 Dec 1996 20:23:21 -0600
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|Serving Size: 1 Serving (347g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 5.4mg||2 %|
|Sodium 652.7mg||23 %|
|Potassium 294.8mg||8 %|
|Total Carbohydrate 45.2g||13 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 42.8g|
|Protein 11.7g||17 %|
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Calories per serving: 278
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