6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1/4 cup oil, divided
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Let's Make It
Mix mayo and garlic in pie plate; mix cracker crumbs and parsley in second pie plate.
Dip chicken in mayo mixture, then in crumb mixture, turning to evenly coat both sides of each breast with each ingredient.
Heat 2 Tbsp. oil in medium nonstick skillet. Add chicken, in batches; cook 4 min. or until done and evenly browned, turning after 2 min. and adding the remaining oil as needed.
Serve with a steamed green vegetable, such as broccoli, and a cold glass of fat-free milk.
Substitute pork loin cutlets for the chicken breasts.
Prepare as directed, substituting mild white fish fillets, such as catfish or tilapia, for the chicken breasts. Do not pound fish fillets to flatten. Also, reduce the cooking time to 3 min. on each side or until fish flakes easily with fork.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.