This recipe has Sodium as 66.5% (as a percentage of RDA).
You may need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.0% of RDA
• Calories: 30.9% of RDA
• Carbs: 8.0% of RDA
• Fat (total lipid): 43.6% of RDA
• Fiber: 4.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 45.4% of RDA
• Sodium: 66.5% of RDA
• Sugar: 4.8% of RDA
• Vitamin A (IU): 18.2% of RDA
• Vitamin B6: 82.4% of RDA
• Vitamin C: 6.7% of RDA
• Iron: 1.1% of RDA
• Magnesium: 20.7% of RDA
• Manganese: 3.0% of RDA
• Niacin: 122% of RDA
• Potassium: 27.1% of RDA
• Zinc: 16.7% of RDA
If any nutritional component is greater than 50% of RDA
(or any vitamin/mineral is greater than 400% of RDA),
the recipe gets a “Nutrition to Note” rating.
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PREPARATION
1.
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick.
2.
Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
3.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess.
4.
Slip the chicken into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
5.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat.
6.
Add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
7.
Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly.
8.
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A gluten-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
2.
Make it Soy Free!
A soy-free variant of this recipe can be made.
Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Wheat Free!
A wheat-free variant of this recipe can be made.
Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free chicken stock for chicken stock.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 617
Protein 51.1 g
Carbohydrates 22.1 g
Iron 0.21 mg
Fiber 1.29 g
Calcium 19.6 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
