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Ingredientes
- 1 Tbsp. flour
- 3/4 c. breadcrumbs
- 1 tsp garlic pwdr
- 1 tsp paprika
- 1 Tbsp. fresh tarragon
- 1/4 tsp salt
- 1/2 tsp grnd black pepper
- 2 x egg, lightly, beaten
- 4 x chicken, cutlets
- 2 Tbsp. extra virgin olive oil
Direcciones
- In a shallow baking dish, mix together flour, breadcrumbs, garlic pwdr, paprika, tarragon, salt & pepper.
- Dip the cutlets in the egg, then coat in the breadcrumb mix.
- Saute/fry chicken in oil over medium heat for approximately 5 min per side. Make sure coating does not stick to pan. Serve with garlic aioli and sauteed arugula with feta.
- Note: You can replace the chicken with veal cutlets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 4 servings | |
| Calories 246 | |
| Calories from Fat 102 | 41% |
| Total Fat 11.48g | 14% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 353mg | 15% |
| Potassium 204mg | 6% |
| Total Carbs 17.43g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.66g | 1% |
| Protein 17.61g | 28% |
