Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
1018
Calories
63g
Protein
34g
Fat
112g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 oz blanched almonds, ground
- 1 tbsp bread crumbs, plain, dried
- 1 1/2 tsp parmesan cheese, grated
- 1/8 tsp salt
- 1/8 tsp basil leaves
- 8 oz chicken cutlets, divided ½
- 1 tbsp skim milk
- 1 tbsp vegetable oil
- 2 lemon wedges
- =
Directions
1
Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combine ground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutlet into milk, then into crumb mixture, coating both sides evenly; repeat procedure with remaining cutlet, being sure to use all of milk and crumb mixture. Heat oil in skillet. Add chicken and coat, turning once, until browned on both sides, 3 to 4 minutes on each side. Serve with lemon wedges. Per serving (each cutlet): 289 cal.; 16 g. Fat; 67 mg. Cholesterol. Ww: 3 pro; 1 ½ fat; 110 cal
Recipe sourced from
fandom