Directions:
- In a food processor, pulse bread, Parmesan, parsley, and 1/4 teaspoon salt and pepper until fine crumbs form. Transfer mixture to one shallow bowl; place egg in another.
- One at a time, dip each chicken cutlet into egg; let excess drip off, then dip into breadcrumb mixtue. Press on crumbs firmly.
- Heat 1 tablespoons oil in a large nonstick skillet over medium heat. Cook cutlets, two at a time, adding remaining tablespoon oil for second batch, until cooked through, 2-3 minutes per side.
- Wipe skillet clean. Add lemon juice and 1/4 cup water; cook over low until steaming, 1 minute. Add mustard. Remove pan from heat, and stir in butter until combined. Serve cutlets with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 501.49 Kcal (2100 kJ) | ||
| Calories from fat | 228.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.44g | 39% | |
|---|---|---|---|
| Cholesterol | 212.01mg | 71% | |
| Sodium | 1149.51mg | 48% | |
| Potassium | 759.22mg | 16% | |
| Total Carbs | 13.78g | 5% | |
| Sugars | 1.81g | 7% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 56.93g | 114% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 353.5mg | 35% | |
| Amount Per 100 g | |||
| Calories | 158.51 Kcal (664 kJ) | ||
| Calories from fat | 72.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.04g | 39% | |
|---|---|---|---|
| Cholesterol | 67.01mg | 71% | |
| Sodium | 363.33mg | 48% | |
| Potassium | 239.97mg | 16% | |
| Total Carbs | 4.36g | 5% | |
| Sugars | 0.57g | 7% | |
| Dietary Fiber | 0.85g | 11% | |
| Protein | 18g | 114% | |
| Vitamin C | 1.8mg | 9% | |
| Iron | 0.6mg | 11% | |
| Calcium | 111.7mg | 35% | |
* 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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