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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pound chicken breasts to about 1/4 inch thin between 2 pieces of plastic wrap (like Saran Wrap) and set aside. | 2. Put flour in a dish big enough to coat chicken cutlets. | 3. Mix the eggs and water together and put in a dish large enough to fit cutlets. | 4. Mix flour, parmesan cheese and garlic salt in a dish large enough to coat cutlets. | 5. Coat the chicken in flour on both sides and shake to remove excess flour. | 6. Dip the chicken in egg on both sides. | 7. Coat the chicken in bread crumbs on both sides and shake to remove excess. | 8. Set aside once all the cutlets are coated. | 9. Heat oil in pan on medium until hot enough and fry cutlets about 2 minutes on each side until browned, then put on paper towels to absorb the grease. | 10. Put cooked cutlets in a pan, top with tomatoe sauce then cheese mixture and bake in a preheated 350 degree oven for about 15 minutes until cheese has melted. | 11. NOTE: When I freeze the cutlets I like to freeze them without the sauce or cheese and add it when I thaw the cooked cutlets. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	12	pounds	boneless skinless	9362.1577	0.0	1134.8895	503.4881
flour	2	cups		1156.56	253.2108	18.802	4.4872
italian breadcrumb	4	cups	seasoned	-	-	-	-
parmesan cheese	1	cup		296.0	32.0	32.0	4.0
garlic salt	1	tablespoon		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
water	1/4	cup		0.0	0.0	0.0	0.0
olive oil	2	cups		3818.88	0.0	0.0	432.0
cheese	3	cups	shredded	1429.65	9.477	86.67	116.397
spaghetti sauce	3	cups		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.