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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. chicken cutlets (thin sliced)
- 1 cup flour
- 3 large eggs (beaten)
- 1 cup Italian seasoned breadcrumbs
- 2 cups olive oil (for frying)
- 1 tsp. kosher salt
- 1/4 tsp. black pepper
- 1 bunch baby arugula
- 1/3 cup extra virgin olive oil
- 1 Tbsp. lemon juice (fresh)
- 1 oz. Parmesan cheese (shaved)
- kosher salt (to taste)
- black pepper (to taste)
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NutritionView More
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1560Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1560Calories from Fat1230 |
| % DAILY VALUE |
| Total Fat137g211% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol235mg78% |
| Sodium1630mg68% |
| Potassium630mg18% |
| Protein39g |
| Calories from Fat1230 |
| % DAILY VALUE |
| Total Carbohydrate47g16% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C8% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Ingrid De La Flor 3 years ago
Nice crunchy texture on the chicken cutlets. I added powdered Romano cheese to the breading. However, it still came out pretty bland. The recipe suggests 1 tsp of sea salt but it was bland and needed more salt. Perhaps some added salt, smoked paprika and other seesonings would be a good idea to add, to kick it up a notch, and add more flavor.