Nutrition Facts

Serving Size1
Total Fat19 g
Saturated Fat4 g
Sodium863 mg
Total Carbohydrate26.5 g
Dietary Fiber5 g
Protein28.5 g

Servings and Times


Ingredients and Preparation

Whole wheat bread, sliced into ½-inch cubes3 slices
Olive oil2 + 2 teaspoons
Garlic cloves, minced1 + 1
Parmesan cheese, grated1 + 1 tablespoon
Chicken cutlets6 ounces
Salt¼ teaspoon
Freshly ground pepper to taste
Juice of ½ lemon
Low-fat mayonnaise2 tablespoons
Worcestershire sauce¼ teaspoon
Anchovy fillet, chopped (optional)1
Romaine lettuce, washed, cut into ribbons, and dried1 head
  1. Directions
  2. Preheat the oven to 350˚F.
  3. In a small bowl, toss together bread cubes, 2 teaspoons olive oil, garlic, and 1 tablespoon of Parmesan cheese. Distribute croutons onto a baking sheet and bake in the oven, tossing occasionally, for about 10 minutes, until golden. Remove and let cool.
  4. Heat 2 teaspoons of the oil in a large nonstick skillet over medium heat. Season chicken with the salt and pepper and cook for 2-3 minutes on each side, until lightly browned and cooked through. Remove from skillet and set aside. Once chicken has cooled off a bit, slice into strips.
  5. In a blender, combine lemon juice, mayonnaise, Worcestershire sauce, anchovy fillet, and remaining garlic and Parmesan cheese. Process until smooth.
  6. Toss together lettuce and dressing and distribute onto plates. Top each plate with chicken and croutons.