To get four chicken breast from 2 and thinning them as well is to place the palm of your hand down on the thickest section at the top with fingers raised and using a sharp, wide and long bladed knife, look at where halfway is then start to cut through all the way to the bottom ( this is not as hard as it sounds, because if I can do it anyone can ). Mix the garlic and parsley into the margarine or butter, when well mixed, spread the mixture over each side of the chicken breasts and place each breast on top of each other then place them in the fridge until ready to crumb. Beat the egg and milk together in a bowl and place the breadcrumbs on a plate next to the bowl, have another plate alongside to place the crumbed chicken on. Dip one chicken piece at a time into bowl of mixed egg and milk, remove and place on crumbs and press into crumbs to coat , once coated turn over and press other side in to coat well then place on spare plate and continue. When all chicken pieces are coated, place in fridge until ready to cook. Place the oil into a fry pan and heat to medium, when oil is heated place in the crumbed chicken with a little space between each piece and cook about 6 minutes each side. ( Add more oil if needed and turn heat down if crumbs are burning ).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (746g)|
|Recipe Makes: 4|
|Calories from Fat: 435 (27%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 9.6g||48 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 333.3mg||103 %|
|Sodium 4203.6mg||145 %|
|Potassium 1742.8mg||46 %|
|Total Carbohydrate 145.2g||43 %|
|Dietary Fiber 10.3g||41 %|
|Sugars, other 134.8g|
|Protein 140.9g||201 %|
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: 1612
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