| 2-4 boneless, skinless chicken breast halves, 4-8 cutlets |
1/4 chicken breast |
$2.99 per pound
|
$0.12 |
| 1/2 cup flour |
2 tablespoons |
$2.99 per 5 pounds
|
$0.02 |
| 1/4 teaspoon salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| pinch of pepper |
1/4 pinch |
$7.99 per 16 ounces
|
$0.00 |
| 3 tablespoons grated Parmesan cheese |
2 1/4 teaspoons |
$5.49 per 6 ounces
|
$0.12 |
| 4 tablespoons extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 4 tablespoons butter |
1 tablespoon |
$3.99 per 16 ounces
|
$0.12 |
| 1/2 cup chicken stock or dry white wine, ex. Sauvignon Blanc |
2 tablespoons |
$0.99 per 14 1/2 ounces
|
$0.07 |
| 2 tablespoons lemon juice |
1 1/2 teaspoons |
$2.19 per 15 fluid ounces
|
$0.04 |
| 2 tablespoons fresh chopped Parsley |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| Total per Serving |
$0.72 |
| Total Recipe |
$2.86 |
Suggestions?