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Ingredientes
- 1/2 c. Parmesan cheese, freshly grated
- 1/2 c. All-purpose flour
- 1/3 c. Walnuts, in pcs
- 1/2 c. Lowfat milk
- 1Â 1/4 lb Turkey tenderloin Or possibly
- 2 x Skinless boneless chicken breast, * see note
- 3 Tbsp. Extra virgin olive oil
- 1/4 c. Parsley, finely minced
Direcciones
- * If using chicken breasts, split and flatten them slightly.
- Process Parmesan, flour, and walnuts in food processor till nuts are finely minced. Transfer to a sheet of waxed paper. Pour the lowfat milk into a shallow bowl.
- Pat the tenderloins or possibly chicken dry with a paper towel. Sprinkle both side lightly with salt and pepper. Coat one tenderloin at a time with the parmesan mix, dip it in lowfat milk, and coat it again with the Parmesan mix.
- Heat the oil in a large skillet over medium heat. Add in the tenderloins and sautee, turning once, till lightly browned, about 5 min. Sprinkle with parsley and serve warm.
- NOTES : My experience is which chicken breasts need to be sauteed a minimum of 5 min per side, unless they have been pounded fairly thin.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 152 | 57% |
| Total Fat 17.33g | 22% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.01g | |
| Cholesterol 26mg | 9% |
| Sodium 222mg | 9% |
| Potassium 176mg | 5% |
| Total Carbs 14.78g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.89g | 1% |
| Protein 13.55g | 22% |
