Name: Parmesan-crusted chicken and celery
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 1/3 cup grated parmesan cheese; 1/4 tsp garlic powder; 1/2 tsp black pepper; 2 tsp extra virgin olive oil; 4 stalks celery, thinly sliced on a bias; 1 tbsp lemon juice; 1 1/2 tbsp fresh parsley, chopped; 1/2 tsp salt; 1 large egg white, beaten

Nutrition

Per serving

447 calories

Protein: 53g; 47% of calories
Carbs: 12g; 11% of calories
Fat: 21g; 42% of calories

Instructions

Prep 20 min · Cook 2 min

In a medium bowl, toss the sliced celery with the lemon juice, parsley, salt, and 1/2 teaspoon of the olive oil. Set the salad aside to marinate while you prepare the chicken.
Slice the chicken breast in half horizontally to make two thin cutlets. In a shallow bowl, combine the parmesan, garlic powder, and black pepper. Brush each chicken cutlet with the beaten egg white, then press firmly into the parmesan mixture to coat both sides. Let the breaded chicken rest for 2 minutes to help the crust set.
Heat the remaining olive oil in a 12-inch nonstick skillet over medium heat. Add the chicken and cook for 4 minutes. Using a thin spatula, flip carefully and cook for 3 to 4 minutes more until the cheese is golden brown and the chicken is opaque in the center. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and let it rest for 2 minutes. Plate the cutlets alongside the celery salad.

Nutrition

Ingredients

Instructions

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