Cut chicken breasts in half and pound to 1/4 inch thickness.
Set up a standard breading procedure in 3 wide deep soup dishes. Fill 1 with flour, 1 with beaten eggs, and 1 with panko and Parm mixture. Season the chicken breasts with salt. Using one hand for dry things and one hand for wet things, dredge in flour, then eggs (letting excess drip off) and then crumb mixture. Place on a baking sheet and refrigerate at least one hour or overnight.
Pour oil in a saute pan until it reaches a thickness of at least 1/2 inch. Bring to a medium-high heat and add butter. Test the temperature of the oil by flicking flour or breadcrumbs into the oil. If it doesn't sizzle, continue heating. When the oil is hot, test it again by dipping the edge of a piece of chicken in the oil, the oil should gently sizzle.
Cook the chicken in oil in batches (do not crowd in pan). Cook until it's golden and crispy on both sides, about 4-5 minutes.
Drain on paper towels and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1200g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 310 (18%)|
|Amt Per Serving||% DV|
|Total Fat 34.5g||46 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 1090mg||335 %|
|Sodium 2912.3mg||100 %|
|Potassium 2823.3mg||74 %|
|Total Carbohydrate 82.2g||24 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 77.2g|
|Protein 253.5g||362 %|
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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: 1720
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