Italian

Panko Breaded Chicken Cutlet Parmiggiano is for Dinner.

Panko Breaded Chicken Cutlet Parmiggiano takes several minutes to prepare.

Panko Breaded Chicken Cutlet Parmiggiano takes several minutes to cook.

Panko Breaded Chicken Cutlet Parmiggiano makes 6 servings.

The ingredients for Panko Breaded Chicken Cutlet Parmiggiano are:

6 Thin Sliced Chicken Breasts
about 1/2 tsp salt
1/4 cup Canola Oil
1/4 cup flour
2 Eggs
1/4 cup almond milk
1 cup Seasoned Panko Bread Crumbs
1/2 cup Marinara Sauce
1/2 cup shredded Mexican cheese

Here is how you make Panko Breaded Chicken Cutlet Parmiggiano:

Lightly salt both sides of chicken Breasts. Dip in flour, then egg mixture (combine eggs & almond milk & whisk together), and finally panko bread crumbs. Heat canola oil in a skillet. When oil is hot, put in chicken cutlets without crowding the pan. Cook on each side about 3 minutes or until browned. Remove from fry pan and place on wire rack to drain grease. Place on serving plate, cover with Marinara Sauce and sprinkle shredded cheese over the top.Serving Size: 6 CutletsNumber of Servings: 6Recipe submitted by SparkPeople user GABIBEAR.

The nutritional information for Panko Breaded Chicken Cutlet Parmiggiano is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 283.9

• Total Fat: 11.5 g
• Cholesterol: 116.6 mg
• Sodium: 716.9 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 1.9 g
• Protein: 23.9 g

Panko Breaded Chicken Cutlet Parmiggiano is Italian cuisine.