Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Skip fried and instead choose baked, broiled or grilled. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Examples of the best foods for acid reflux include: Chicken breast Be sure to remove the fatty skin. You can also use whole chicken breasts and cut them into cutlet. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. What You'll Need Everything you need to make this tasty chicken recipe at home, Chicken breast cutlets: The easiest option is boneless, skinless chicken breast cutlets since they are already sliced down into thinner pieces. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. Pound each breast with a meat mallet ( like this one these are great to help tenderize meat). We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Place the chicken breasts on a board and lay a sheet of plastic wrap (or baking parchment) on top. Serving suggestion: Lemon wedges, thyme sprigs for garnish. Remove from the oven and serve immediately with lemon wedges. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Transfer chicken to a paper towel lined plate to drain. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Cook the chicken without turning until beginning to brown, about 2 minutes. Lay 2 chicken breasts smooth-side down in the pan. Heat a large skillet (12 inches in diameter) over medium heat. Alternatively, thin cut chicken breasts can also be cooked in the oven. Use a meat thermometer to ensure the internal temperature reaches at least 165 degrees Fahrenheit. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Line a sheet pan with foil and bake the chicken breasts for 15 to 20 minutes. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Dip each breast into the flour, then shake off the excess. Working in batches if needed, add the breaded chicken cutlets in single layer and cook until cooked through and lightly browned on both sides, 4 to 5 minutes per side.Transfer the chicken onto a paper towel. Pat the chicken dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
(Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces.
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