RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5425
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| Recipe Name: |
Breaded Chicken Cutlets - 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: |
American |
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: |
$2.01
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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
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. |
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| Nutrition per Serving: |
| Calories: |
320 |
Total Carbs: |
11.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
148.8 |
Fat: |
8.3 |
Protein: |
45.53 |
| Fiber: |
1.00 |
Sodium: |
225.66 |
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