Crunchy Chicken Cutlets: A Romantic Dinner For Two

A smart alternative to costly veal cutlets, with added heart-healthy fiber. Serve with baked sweet potatoes and cranberry chutney.

1 Chicken breast, boned, cut in half and skinned (reserved the skin and bones for stock or rendering)

1 egg

2 tablespoons water pinch of cayenne pepper

2 tablespoons oat bran

2 tablespoons crushed shredded wheat or wheat germ

1 tablespoon olive, peanut, or canola oil

1 tablespoon chicken fat juice of 1 lemon

2 table spoons chopped parsley

Flatten the cutlets by pounding with a mallet or a heavy skillet until about 1/2 - inch thick.

Beat the egg with the water and the cayenne pepper. On a piece of waxed paper, combined the oat bran and crushed shredded wheat or wheat germ.

Dip the cutlets into the egg mixture, then coat with the oat bran-wheat mixture.

In a large skillet, heat the oil and chicken fat. Add the chicken cutlets and saute for about 3 minutes on each side,or until the meat is no longer pink all the way through. Test by cutting into them.

Transfer to a serving platter and keep warm. Pour the lemon juice into the skillet and cook over high heat for about 1 minute, stirring constantly. Stir in the parsley. Pour the sauce over the chicken and serve.

Yield: 2 servings

Each serving prvides: 331 cal, 29 g pro, 2.58 g sat fat, 3.86 g unsat fat, 200 mg chol, 203 mg sodium