Yield: 1 Servings
|1½ teaspoon||Freshly squeezed lime juice*|
|¼ teaspoon||Dijon-style mustard|
|1 dash||Each garlic powder;white pepper, and salt|
|2||Chicken cutlets (1/4 pound each), pounded to 1/4-inch thickness|
|1½ ounce||(1/2 cup plus 2 Tbsps) cornflakes crumbs|
|2 teaspoons||Vegetable oil; divided|
Here is a recipe from WW quick and easy menu cookbook. Copyright 1987 To pound chicken cutlets, place them between 2 sheets of plastic wrap, then pound with a meat mallet, bottom of a sauce pan, or a heavy can. The plastic wrap will help cleaning up easier and faster.
Preheat oven to 450F. In small mixing bowl combine buttermilk,lime juice,mustard, and seasonings, stirring to combine. Dip chicken into buttermilk mixture, coating both sides and using entire mixture: on sheet of wax paper or a paper plate dip chicken into cornflakes crumbs, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet.
Drizzle ½ tsp oil over each cutlet and bake until lightly browned, 8 to 10 min; turn chicken over,drizzle each cutlet with ½ tsp oil and continue baking until chicken is tender and coating is crisp, about 10 min longer.
Makes 2 servings, 1 chicken cutlet each Each serving provides: 3 Protein, 1 Bread, 1 Fat , 10 Optional Calories.
Per serving: 322 calories, 42 g protein; 7 g fat; 20 carbohydrates 47 mg calcium; 482 mg sodium; 100 mg cholesterol * If limes are not available, bottled lime juice(no sugar added) maybe used. Posted to TNT - Prodigy's Recipe Exchange Newsletter by "CORRIGAN1" <CORRIGAN1@...> on Jul 23, 1997