RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5190
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| Recipe Name: |
Chicken Parmesan - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
Meat |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.70
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless cut into cutlets
1 Teaspoon pepper, lemon
2 Tablespoons oil, olive
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Directions:
Pound cutlets until tender. In a small bowl, beat egg with water. In another bowl, combine bread crumbs, parmesan, and spices.
Moisten cutlets with egg mixture, then coat with crumb mixture. In a medium skillet, heat some of the oil and butter over medium heat. Add cutlets and brown on both sides until cooked through. Place meat on baking pan and top with sauce and cheese.
Heat under broiler for 1 minute or until cheese melts. |
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| Nutrition per Serving: |
| Calories: |
489 |
Total Carbs: |
13.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
161.2 |
Fat: |
19.0 |
Protein: |
61.38 |
| Fiber: |
1.00 |
Sodium: |
225.66 |
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