Italian

Chicken Fontina is for Dinner.

Chicken Fontina takes 20 minutes to prepare.

Chicken Fontina takes 20 minutes to cook.

Chicken Fontina makes 6 servings.

The ingredients for Chicken Fontina are:

6 chicken cutlets, trimmed of excess fat
8 oz Fontina or Mozzarella cut into slices
3/4 cup fine dry bread crumbs
1/3 cup finely chopped parsley
1/3 cup Parmesan cheese
1 tsp salt
1/2 tsp pepper
2 eggs
1/3 cup flour
2 tblsp butter

Here is how you make Chicken Fontina:

With a mallet or side of a meat cleaver, pound cutlets gently between 2 pieces of wax paper. Cut cheese into 2 x 1/4 inch strips. Place strips on chicken and roll up pressing ends together with a little cold water to seal. Combine bread crumbs, parsley, Parmesan cheese, salt and pepper in pie plate. Beat eggs and 2 tablespoons of water in a shallow dish. Place flour in a third shallow dish. Coat cutlets lightly with the four, dusting off any excess. Dip into egg mixture then coat with lightly with crumb mixture. Arrange on a baking sheet. Dot with butter/margarine. Can be held in fridge till ready to cook while preparing pasta/salad. Bake in preheated oven @ 425 for 15 to 20 minutes or lightly browned. Do not overcook. Serve with pasta and marinara sauce with mushrooms if desired.Number of Servings: 6Recipe submitted by SparkPeople user 00JANE.

The nutritional information for Chicken Fontina is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 311.7

• Total Fat: 16.5 g
• Cholesterol: 124.1 mg
• Sodium: 848.1 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 0.8 g
• Protein: 28.7 g

Chicken Fontina is Italian cuisine.