Chicken Fontina
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 chicken cutlets, trimmed of excess fat8 oz Fontina or Mozzarella cut into slices3/4 cup fine dry bread crumbs1/3 cup finely chopped parsley1/3 cup Parmesan cheese1 tsp salt1/2 tsp pepper2 eggs1/3 cup flour2 tblsp butter
With a mallet or side of a meat cleaver, pound cutlets gently between 2 pieces of wax paper. Cut cheese into 2 x 1/4 inch strips. Place strips on chicken and roll up pressing ends together with a little cold water to seal. Combine bread crumbs, parsley, Parmesan cheese, salt and pepper in pie plate. Beat eggs and 2 tablespoons of water in a shallow dish. Place flour in a third shallow dish. Coat cutlets lightly with the four, dusting off any excess. Dip into egg mixture then coat with lightly with crumb mixture. Arrange on a baking sheet. Dot with butter/margarine. Can be held in fridge till ready to cook while preparing pasta/salad. Bake in preheated oven @ 425 for 15 to 20 minutes or lightly browned. Do not overcook. Serve with pasta and marinara sauce with mushrooms if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user 00JANE.
Number of Servings: 6
Recipe submitted by SparkPeople user 00JANE.
Nutritional Info Amount Per Serving
- Calories: 311.7
- Total Fat: 16.5 g
- Cholesterol: 124.1 mg
- Sodium: 848.1 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.8 g
- Protein: 28.7 g