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Terry Thomas Crispy Parmesan Cheese Crusted Chicken
Date of last review
Sat October 3, 2009
1. 1lb. boneless chicken cutlets, cut into strips two inches wide by six inches or so long
2. 1 1/2 cups grated parmesan cheese
3. 2 eggs, beaten with 1 tbs. water
4. oil for frying
How To Prepare:
Heat oil to 1/2 inch in fry pan on medium heat. Dip each chicken cutlet into the beaten egg. Coat each piece with parmesan cheese (Kraft is fine). Fry in hot oil until golden brown on one side (approximately 4 minutes, depending on thickness of chicken). Turn and repeat with other side. Keep warm on platter tented with foil until finished. Serve over sauteed spinach or with a side salad. Inductees can eat as is, OWLs can top with a sugar free tomato sauce.
Number of Servings:
Carbs per serving - include all nutritional information if known: