Bring a taste of Italy to your table with this quick and easy dinner.
Thin chicken cutlets with a light, crisp coating is a winner.
The thin cutlets take less than 5 minutes to cook. They’re finished off with some capers and lemon juice. I serve them with spaghetti and tomato sauce, Spaghetti Pomodoro.Recipe: How to make the Cortopassi, a tribute pizza by Tony Gemignani3/4 pound chicken cutlets, 1 container plain panko breadcrumbs, 1 small piece Parmesan cheese, 1 bottle ground oregano, 1 small bottle capers, 1 lemon, 1 bunch fresh basil, 1 package spaghetti and 1 bottle reduced-sodium pasta sauce.
Heat oil in a large nonstick skillet over medium-high heat and add the cutlets. Cook 2 minutes, turn over and cook second side 2 minutes. A meat thermometer should read 155 degrees. Divide the cutlets between 2 dinner plates and squeeze juice from the lemon wedges on top. Sprinkle the capers over the chicken.359 calories , 13.5 g fat , 223 mg cholesterol, 44.9 g protein, 11.8 g carbohydrates, 1.2 g fiber, 404 mg sodium.Bring a large saucepan 3/4 full of water to a boil. Add the spaghetti and cook for 9-10 minutes or according to package instructions.Add the basil and salt and pepper to taste. Toss well.277 calories , 2.8 g fat , 3 mg cholesterol, 9.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected] Amy: My unsociable neighbor doesn't know about me and his wife. When should I tell him?Ask Amy: My husband wants me to stay home, but I can't do thatDear Abby: I am not OK with my new girlfriend going to this wedding.
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