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Ingredients
- 3 tbsp. buttermilk
- 1 1/2 teaspoon freshly squeezed lime juice (can use bottled)
- 1/4 teaspoon Dijon style mustard
- Dash garlic pwdr
- Dash white pepper
- Dash salt
- 2 chicken cutlets (1/4 pound each), pounded to 1/4 inch thickness
- 1 1/2 ounce. (1/2 c. plus 2 tbsp.) cornflake crumbs
- 2 teaspoon vegetable oil, divided
Directions
- Preheat oven to 450 degrees. In small mixing bowl combine first 3 ingredients and seasonings, stirring to combine. Dip chicken into buttermilk mix, coating both sides and using entire mix, coating both sides and using entire mix; on sheet of wax paper or possibly a paper plate, dip chicken into cornflake crumbs, turning to coat both sides with crumbs. Arrange chicken on nonstick baking sheet. Drizzle 1/2 tsp. oil over each cutlet and bake till lightly browned, 8 to 10 min; turn chicken over, drizzle each cutlet with 1/2 teaspoon oil and continue baking till chicken is tender and coating is crisp, about 10 min longer. (Makes 2 servings, 322 calories per serving, 3 P, 1 B, 1 FA, 10 optional calories.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1298g | |
| Calories 2755 | |
| Calories from Fat 1759 | 64% |
| Total Fat 195.24g | 244% |
| Saturated Fat 54.09g | 216% |
| Trans Fat 0.23g | |
| Cholesterol 927mg | 309% |
| Sodium 1081mg | 45% |
| Potassium 2420mg | 69% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.51g | 2% |
| Protein 231.17g | 370% |
