Ingredients
- ⅓ cup finely grated parmigiano reggiano
- ½ cup dry bread crumbs
- 2 egg whites
- 1 ½ pounds salmon fillets
- 1 ½ pounds boneless, skinless chicken breasts, or 4 thick veal chops
- Freshly ground black pepper to taste
- ⅓ cup flour
- 2 tablespoons olive oil
- 1 lemon, quartered (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
750 calories; 37 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 8 grams polyunsaturated fat; 18 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 80 grams protein; 224 milligrams cholesterol; 419 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Mix cheese and bread crumbs in medium-size bowl.
- Beat egg whites just until foamy.
- Remove skin from salmon. Wash and dry fish, chicken or veal and sprinkle lightly with pepper.
- Dip fish or meat into flour and shake off excess, then into egg white and then into bread crumb mixture.
- Heat oil in non-stick skillet and saute over medium heat until crust is brown on one side; turn and brown on second side.
- Fish should be cooked according to the Canadian rule: 10 minutes to the inch, measuring fish at thickest part. Chicken will take 10 to 15 minutes, depending on thickness, and veal chops will take 15 to 20 minutes.
- Serve with lemon wedges, if desired.
- If desired, recipe can be prepared through step 4 up to a couple of hours in advance and refrigerated.
40 minutes
Dining and Cooking