Directions:
- Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.
- In each of 2 large skillets, heat 1/4 cup of the canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.
- Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 838.73 Kcal (3512 kJ) | ||
| Calories from fat | 543.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.34g | 93% | |
|---|---|---|---|
| Cholesterol | 193.64mg | 65% | |
| Sodium | 1427.57mg | 59% | |
| Potassium | 257.61mg | 5% | |
| Total Carbs | 56g | 19% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 5.39g | 22% | |
| Protein | 21.35g | 43% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 4.3mg | 24% | |
| Calcium | 138.2mg | 14% | |
| Amount Per 100 g | |||
| Calories | 269.23 Kcal (1127 kJ) | ||
| Calories from fat | 174.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.37g | 93% | |
|---|---|---|---|
| Cholesterol | 62.16mg | 65% | |
| Sodium | 458.24mg | 59% | |
| Potassium | 82.69mg | 5% | |
| Total Carbs | 17.98g | 19% | |
| Sugars | 0.08g | 1% | |
| Dietary Fiber | 1.73g | 22% | |
| Protein | 6.85g | 43% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.4mg | 24% | |
| Calcium | 44.4mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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