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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 8.5 g
  • Cholesterol: 44.3 mg
  • Sodium: 439.8 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 21.3 g

View full nutritional breakdown of Baked Parmesan Crusted Chicken Cutlets calories by ingredient
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Baked Parmesan Crusted Chicken Cutlets

Submitted by: LAUREEN629

Introduction

My version of something I've had in restaurants and loved, this is a healthier, totally baked version. I calculated above as best I could in order to figure out the approximate nutritional info on this recipe for 6 servings, however I think the calculations are on the high end.
My version of something I've had in restaurants and loved, this is a healthier, totally baked version. I calculated above as best I could in order to figure out the approximate nutritional info on this recipe for 6 servings, however I think the calculations are on the high end.

Number of Servings: 6

Ingredients

    1.5 cup of rolled oats (not instant), which you can add seasoning to to make like flavored breadcrumbs (or you can use flavored or unseasoned breadcrumbs, caloric count changes a little)

    1 to 1-1/2 cups of coarsely grated parmesan cheese (I buy mine at BJs, Bella Rosa)
    2 eggs, beaten with a little water (can substitute egg beaters or just use whites)
    Garlic Pepper
    6 chicken breasts, the thin ones are too thin for this recipe, so I buy regular ones and filet them to a thickness in between, figure palm thickness

    Optional:
    1/2 cup White Cooking wine (or good chicken broth)
    .5 to 1 tsp butter (skip if using broth)

Directions

Preheat over to a temp of 350-375
Spray a non-stick baking dish (glass, stoneware works too)

Beat eggs well with garlic pepper added
Mix bread crumbs and parmesan cheese
Take chicken breasts dip in eggs and then bread crumb/cheese mix, then do a 2nd time making sure it sticks pretty good to cutlet and transfer to baking dish (little sloppy)
When all cutlets are in the pan transfer into oven and time for 12 minutes, then take a spatula and turn cutlets over to be cooked for another 12 minutes, give or take. Be careful as they cook pretty quick depending on thickness.

While chicken is cooking, if you want to, take the 1/2 cup white wine and 1 tsp butter (or just some good chicken broth, no need for butter then) and cook on stove top for 3 minutes, when chicken is done, spoon a couple of tbspns of mixture onto each piece of chicken to add flavor and moisture. If you are not serving immediately, after putting wine/broth mix on cutlets, cover pan with aluminum foil to seal in the juices. This is a tasty meal served with some salad and/or veggies.






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