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Ingredientes
- 1 x Oven Stuffer Roaster Breast
- 2 x Large eggs, beaten
- 1/3 c. Flour Salt and fresh grnd pepper
- 3/4 c. Plain bread crumbs
- 3/4 c. Grated Parmesan cheese
- 1 lb Fresh ripe tomatoes, minced
- 1/2 tsp Chopped garlic
- 3/4 c. Extra virgin olive oil, divided
- 2 Tbsp. Fresh minced basil
Direcciones
- Cut breast pcs in half, removing tenderloins if desires. Place pcs between sheets of plastic wrap and lb. to 1/4" thickness to create cutlets.
- Season Large eggs with salt and pepper to taste. Combine bread crumbs and Parmesan cheese. Dredge cutlers in flour, dig in egg and roll in bread crumb mix. Chill while making sauce.
- Combine tomatoes, garlic, 1/4 c. extra virgin olive oil, basil and salt and pepper to taste in a serving bowl; set aside. In a large skillet, add in remaining 1/2 c. extra virgin olive oil and saute/fry cutlets over medium-high heat till browned on each side. Transfer to a warmed serving dish. Pass Sauce separately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 4 servings | |
| Calories 573 | |
| Calories from Fat 438 | 76% |
| Total Fat 49.6g | 62% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 475mg | 20% |
| Potassium 345mg | 10% |
| Total Carbs 19.7g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.33g | 3% |
| Protein 13.97g | 22% |
