By Linda Gassenheimer, Tribune News Service Bring a taste of Italy to your table with this quick and easy dinner. Thin chicken cutlets with a light, crisp coating is a winner. The thin cutlets take less than 5 minutes to cook.
They’re finished off with some capers and lemon juice. I serve them with spaghetti and tomato sauce, Spaghetti Pomodoro. Any type of pasta sauce can be used.
Look for one that has reduced sodium. Any style of long pasta such as linguine, fettucine or spaghettini can be used. Place water for pasta on to boil.
Prepare all ingredients. Start pasta cooking. Make chicken dish.
Complete pasta dish. To buy: 3/4 pound chicken cutlets, 1 container plain panko breadcrumbs, 1 small piece Parmesan cheese, 1 bottle ground oregano, 1 small bottle capers, 1 lemon, 1 bunch fresh basil, 1 package spaghetti and 1 bottle reduced-sodium pasta sauce. Staples: olive oil, egg, salt and black peppercorns.
Yield 2 servings Recipe by Linda Gassenheimer 3/4 pound chicken cutlets 1/4 cup plain panko breadcrumbs 2 tablespoons freshly grated Parmesan cheese 2 teaspoons ground oregano Salt and freshly ground black pepper 1 egg, slightly beaten 2 teaspoons olive oil 1 lemon cut into wedges 1 tablespoon capers Per serving: 359 calories (34 percent from fat), 13.5 g fat (3.4 g saturated, 4.
8 g monounsaturated), 223 mg cholesterol, 44.9 g protein, 11.8 g carbohydrates, 1.
2 g fiber, 404 mg sodium. Yield 2 servings Recipe by Linda Gassenheimer 4 ounces spaghetti 1 cup reduced-sodium past.