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Chicken Cutlet Supreme

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Submitted by pip

YIELD

6 servings

PREP

15 min

COOK

35 min

READY

1 hrs

Ingredients

¾ 177
CUP ML OAT FLOUR
ground *
1 15
TABLESPOON ML DILL WEED
0.6
TEASPOON ML LEMON PEPPER *
1 1
EACH EACH EGG WHITES *
¼ 59
CUP ML WATER
1 ½ 680.4
POUNDS G CHICKEN CUTLETS
chicken breasts cut into cutlets
2 3E+1
TABLESPOONS ML MARGARINE
1 1
MEDIUM MEDIUM GREEN BELL PEPPERS
sliced
2 2
EACH EACH CARROTS
peeled

Directions

Heat oven to 375℉ (190℃).

Spray a 9×13 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 233 31% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 150mg 6%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 71g
Vitamin A 74% Vitamin C 29%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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