Chicken Cheddar Parmesan
by John Mandala, New York


6 thin chicken cutlets
1/2 cup pancake mix
1 container skim milk
4 oz. crumbled cheddar cheese
4 slides stale bread (or equivalent bread crumbs)
1 tsp. oregano
1/2 tsp. parsley
1/4 tsp. red pepper
4 slices turkey bacon or bacon bits in can
3 oz. olive oil


  • Fry bacon and crumble.
  • Mix skim milk and pancake mix and make batter.
  • Crumble bread and add oregano, parsley, and crushed red pepper, mix together and set in flat plate. Dip cutlets in batter and roll in crumbs until covered.
  • Pour oil in skillet about 1/4" deep. On medium heat, cook cutlets until golden brown (about 4 minutes on each side). Place on paper towel.
  • Place cutlets on a flat oven pan; sprinkle cheese and bacon bits on each piece.
  • Preheat oven to 325 degrees. Bake cutlets for about 15 minutes until cheese is melted and slightly browned in center. Remove pan from oven and let cool.
  • Serve with spinach salad with bacon crumbs and olive oil or lemon.
  • Salt and pepper to taste.
  • Garlic bread on the side is an excellent addition!


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