argentine

Milanesa Napolitana with Baked Potatoes

This pan-fried dish pairs chicken breast cutlet, pounded thin with egg, breadcrumbs and tomato sauce. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety High protein

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

52 g Carbohydrates

25 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

137g chicken breast cutlet, pounded thin 145 kcal
37g egg 53 kcal
26g breadcrumbs 103 kcal
52g tomato sauce 15 kcal
41g mozzarella cheese, sliced 115 kcal
163g potato, cut into wedges 126 kcal
10g olive oil 88 kcal
1g dried oregano 2 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoolive oilsaltblack pepper
Preheat oven to 425 F (220 C). Toss potato wedges with half the olive oil, salt, and pepper; bake 25 minutes, turning once.
chicken breast cutleteggbreadcrumbssaltblack pepper
Season the chicken cutlet with salt and pepper. Set up two bowls: beaten egg in one, breadcrumbs in the other.
chicken breast cutleteggbreadcrumbsolive oil
Dip chicken in egg, then coat with breadcrumbs. Pan-fry in remaining olive oil over medium heat 3-4 minutes per side until golden.
chicken breast cutlettomato saucemozzarella cheese
Place fried cutlet on a tray, spoon on tomato sauce, and top with mozzarella.
mozzarella cheesepotato
Bake 5-7 minutes until cheese melts. Serve with the baked potatoes.