I hope y'all like it...PS I listed the nutritional content below!
1/3 cup seasoned croutons, finely crushed (can use panko if desired!)
1/8 cup slivered almonds, finely crushed
probably about 5+ leaves from my garden...when you finely chop them, have about 1 tbsp
zest of one lemon (not the white part!)
1/4 cup egg substitutes
1/8 cup grated parmesan cheese
2 chicken cutlets
1 tbsp unsalted butter
1 tbsp canola oil (next time I will use EVOO)
~~~ you see the yogurt & basil pesto in the picture...well that's the dipping sauce I didn't make. If you want the recipe for that, leave a comment :)
Directions:
If you have a food processor, crush the croutons and almonds finely...you can also use a meat hammer or a rolling pin. In a shallow bowl, mix the almonds, croutons, basil, and parm; in another shallow bowl put the eggs. Preheat a sauté pan at this point with the oil and butter, over medium high heat. Dip the chicken in the egg (is it just me or does it seem odd to dip chicken in egg?), and then into the crumb mixture, using your fingers to press the crumbs to stick - there probably will be leftover mixture. Place the chicken in the sauté pan and cook until the chicken is about 165 degrees, or about 3-4 minutes.
Pictured with the Italian Pasta Salad...could have been a meal on it's own. Funny that Publix said to pair these together, and then also add sides of broccoli, Italian bread and apple pie for dessert....I didn't even finish what was on my plate - and it was a side/salad size plate!
400 calories; 25 grams fat; 6g sat fat; 75mg chol; 440mg sodium; 10g carb; 1g fiber; 1g sugar; 30g protein; Vit A 8%; Vit C 2%; Calcium 12%; Iron 6%.