¼ cup olive oil 2 eggs 1/3 cup brown rice flour 4 chicken cutlets (breast halves) 1 cup scrubbed zucchini, sliced in 1/8 inch rounds 1 teaspoon garlic powder 1 T chopped fresh oregano 1 can (8 oz) tomato sauce (Make sure that it does not have citric acid in in. I recommend Muir Glen brand because its organic and better quality.)
Heat oil in a large nonstick skillet. Beat eggs in a small bowl. Spoon flour into a pie dish. Dip chicken breasts first into egg, next into flour, and then place in skillet; add zucchini. Sprinkle half of the seasonings over top; brown over medium high heat. Spoon tomato sauce over cutlets and zucchini. Sprinkle remaining half of seasonings over sauce. Simmer covered, 10-15 mintutes, or until fork tender/
16 carbs per serving
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