Panko Breaded Chicken Cutlet Parmiggiano

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 283.9
  • Total Fat: 11.5 g
  • Cholesterol: 116.6 mg
  • Sodium: 716.9 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 23.9 g

View full nutritional breakdown of Panko Breaded Chicken Cutlet Parmiggiano calories by ingredient
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Number of Servings: 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

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.

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