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Recipes
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Ingredients
- 1 cup all-purpose flour
- 2 eggs, beaten (or ½ cup egg substitute)
- 1 (5-oz) box cheese and garlic croutons (3 cups)
- ¼ cup shredded Parmesan cheese
- 4 boneless chicken cutlets (1–1 ¼ lb)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 tablespoon garlic powder with parsley
- ¼ cup canola oil
Prep
- Place flour in shallow bowl and eggs in second bowl.
- Crush croutons finely; combine with Parmesan cheese in third bowl.
Steps
- Season chicken on both sides with salt, pepper, and garlic powder.
- Dredge chicken in flour (coating both sides); dip into egg (allowing excess to drip off). Finally, coat chicken with crouton mixture; press with fingertips to evenly coat (wash hands).
- Place oil in large sauté pan; preheat on medium 2–3 minutes. Add chicken; cook 4–5 minutes on each side and until chicken is 165°F. Serve.
Amount per ¼ recipe serving: Calories 660, Total Fat 36g, Sat Fat 3.5g, Trans Fat 0g, Chol 160mg, Sodium 670mg, Total Carb 45g, Fiber 1g, Sugars 0g, Protein 37g, Calc 10%, Vitamin A 4%, Vitamin C 0%, Iron 15%