Chicken Cutlet Supreme
Yield
6 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
oat flour
ground |
* |
| 1 | tablespoon |
dill weed
|
|
| ⅛ | teaspoon |
lemon pepper
|
*
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
water
|
|
| 1 ½ | pounds |
chicken cutlets
chicken breasts cut into cutlets |
|
| 2 | tablespoons |
margarine
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 2 | each |
carrots
peeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
oat flour
ground |
* |
| 15 | ml |
dill weed
|
|
| 0.6 | ml |
lemon pepper
|
*
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
water
|
|
| 680.4 | g |
chicken cutlets
chicken breasts cut into cutlets |
|
| 3E+1 | ml |
margarine
|
|
| 1 | medium |
green bell peppers
sliced |
|
| 2 | each |
carrots
peeled |
|
Directions
Heat oven to 375℉ (190℃).
Spray a 9x13 inch baking pan with cooking spray.
In a shallow dish, combine oat flour, dill and lemon pepper.
In another dish, beat egg white with water.
Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients.
Place in baking pan, surround with vegetables and drizzle with margarine.
Bake 35 minutes, uncovered. Serve with rice or noodles.
