Try this Breaded Chicken Breasts recipe, or contribute your own.
Suggest a better description1. Trim the chicken breasts to remove cartilage and excess fat. Cut whole double breasts in half.
2. Place the breasts, one at a time, between two sheets of plastic wrap and pound lightly with a flat mallet or the bottom of a heavy skillet.
3. Sprinkle the breasts with salt and pepper. Put the flour on waxed paper and dredge the breasts in the flour.
4. Beat the egg with the water in a pie pan. Dip the meat on all sides in the egg, patting with the fingers.
5. Put the bread crumbs on a piece of waxed paper. Dip the breasts in the bread crumbs to coat on all sides. Pat the sides lightly to help the crumbs adhere.
6. Heat the oil and butter in a large skillet and heat to medium heat. Add the pieces. Cook until golden brown on one side, about 3 to 5 minutes. Turn and cook about 3 to 5 minutes on the other side. Remove and serve hot garnished with lemon slices.
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Serving Size: 1 Serving (540g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 604 | ||
Calories from Fat: 195 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.7g | 29 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 309.6mg | 95 % | |
Sodium 5028.7mg | 173 % | |
Potassium 1128.6mg | 30 % | |
Total Carbohydrate 32.9g | 10 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 29g | ||
Protein 69.9g | 100 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 604
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