Chicken Cutlets Parmesan
8.4g
Net Carbs
72.9g
Protein
46.0g
Fat
3.4g
Fiber
753
Calories
Ingredients:
- 1/2 teaspoon Black Pepper
- 32 ounce boneless, raw (yield after cooking) Chicken Breast
- 1 3/4 cups shredded Whole Milk Mozzarella Cheese
- 1/2 teaspoon Salt
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons Basil
- 2 tablespoons Heavy Cream
- 1 large Egg (Whole)
- 1/2 cup Parmesan Cheese (Grated)
Directions:
Use the Atkins recipe to make Atkins Soy-Free Flour Mix for this recipe, you will need 1/4 cup. You will also need 1 1/2 cups Basic Tomato Sauce. We suggest using 2 large, or 4 small chicken breasts for this recipe.
- Prepare chicken breasts, slicing and pounding to 1/4-inch thick cutlets. You should have 4 (or 8) cutlets.
- Heat oven to 375°F. Combine 1/4 cup flour mix, pepper, and salt in a shallow dish. Beat egg and cream in another shallow dish. Dip cutlets in egg wash, then in flour mix to coat. Set on waxed paper.
- Heat 1 1/2 tablespoons oil in a very large skillet over medium-high heat. Add 4 cutlets and sear until golden and cooked through, about 3 minutes per side. Transfer to a platter; cover loosely to keep warm. Repeat with remaining 1 1/2 tablespoons oil and cutlets.
- Transfer cutlets to a baking dish. Spoon 1 1/2 cups tomato sauce evenly over the cutlets. Top with 1 3/4 cups shredded mozzarella and 1/2 cup Parmesan. Bake until cheese is melted and heated through, 10 to 12 minutes. Top with 3 tablespoons slivered basil leaves and serve.
Find this recipe and more in the New Atkins For a New You Cookbook!
