Panko Breaded Chicken Cutlet Parmiggiano

Name: Panko Breaded Chicken Cutlet Parmiggiano Recipe
Yield: 6
Ingredients: 6 Thin Sliced Chicken Breasts; about 1/2 tsp salt; 1/4 cup Canola Oil; 1/4 cup flour; 2 Eggs; 1/4 cup almond milk; 1 cup Seasoned Panko Bread Crumbs; 1/2 cup Marinara Sauce; 1/2 cup shredded Mexican cheese

Number of Servings: 6

Ingredients

6 Thin Sliced Chicken Breastsabout 1/2 tsp salt1/4 cup Canola Oil1/4 cup flour2 Eggs1/4 cup almond milk1 cup Seasoned Panko Bread Crumbs1/2 cup Marinara Sauce1/2 cup shredded Mexican cheese

Directions

Lightly salt both sides of chicken Breasts. Dip in flour, then egg mixture (combine eggs & almond milk & whisk together), and finally panko bread crumbs. Heat canola oil in a skillet. When oil is hot, put in chicken cutlets without crowding the pan. Cook on each side about 3 minutes or until browned. Remove from fry pan and place on wire rack to drain grease. Place on serving plate, cover with Marinara Sauce and sprinkle shredded cheese over the top.

Serving Size: 6 Cutlets

Number of Servings: 6

Recipe submitted by SparkPeople user GABIBEAR.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving