Nutritional Info

Nutrition Facts

Serving Size 1 (188g)

Calories 665
Calories from Fat 496 (75%)
Amount Per Serving %DIV
Total Fat 55.1g 85%
Saturated Fat 19.1g 96%
Monounsaturated Fat 32.6g
Polyunsaturated Fat 3.4g
Trans Fat 0.0g
Cholesterol 102.9mg 34%
Sodium 1897.1mg 82%
Potassium 358.2mg 8%
Total Carbohydrate 8.5g 3%
Dietary Fiber 0.1g 0%
Sugars 1.2g
Protein 25.1g 50%

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Recipe Description
At a favorite restaurant in New York cailed Dal Barone, large chicken cutlets fried in bread crumbs with a crunchy salad topping were called "elephant's ears." Though the restaurant closed several years ago, I still make my version of their chicken cutlets. Serve with ripe pears and cheese for dessert.
Prep time
15 min
Cook time
7 min
Ready In
22 min


Serves Tool

Serves To:USMetric
1   medium ripe tomato, diced
1/4 Cup(c)  red onion, thinly sliced
4 Cup(c)  mixed salad greens, torn into bite sized pieces
2 Tablespoon(T)  balsamic vinegar
2 Tablespoon(T)  extra virgin olive oil
1/4 Cup(c)  olive oil
2 Tablespoon(T)  all purpose flour
1 Pinch(pn)  salt, to taste
2 Tablespoon(T)  fresh flat leaf parsley, chopped
1/2 Cup(c)  parmigiano reggiano, freshly grated
2   large eggs
1 1/4 Pound(lb)  thin sliced chicken cutlets
1 Pinch(pn)  black pepper, freshly ground, to taste


Place the chicken cutlets between two sheets of plastic wrap. Gently pound the cutlets to a 1/4 inch thickness. In a medium bowl, beat the eggs with the cheese, parsley, salt and pepper to taste. Beat in enough flour to make a smootb paste just thick enough to coat the chicken. Line a plate or tray with paper towels. In a large killet over medium beat, heat the 1/4 cup of olive oil until a drop of the egg mixture sizzles when added. Dip the cutlets in the egg mixture until well coated. Place just enough of the cutlets in the pan to fit comfortably in a single layer. Cook until browned, about 4 minutes. Turn the chicken with tongs and brown the other side, about 3 minutes more. Drain on paper towels. Transfer to a plate, cover with foil, and keep warm. Cook the remaining cutlets in the same way. In a large bowl, whisk the 2 tablespoons olive oil, the vinegar, salt and pepper to taste. Add the salad ingredients and toss well. Top the cutlets with the salad and serve immediately.

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