Mix flour, salt, pepper and place on plate. Mix egg, with one tsp water on another plate. On another plate, mix bread crumbs and 1/2 cup parmesan. In an assembly line, push chicken into the flour plate, then egg plate, then bread crumb plate.
Heat 1 tblsp butter and 1 tblsp EVOO in skillet on medium low. Cook 2-3 breast slices for about 2-3 minutes on each side until thoroughly cooked. Cook the rest of the chicken with more butter and oil.
Put chicken on a plate and place salad greens mixed with lemon vinaigrette dressing on top.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 336 | ||
Calories from Fat: 73 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 72.9mg | 22 % | |
Sodium 369.8mg | 13 % | |
Potassium 421.5mg | 11 % | |
Total Carbohydrate 29.6g | 9 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 28.3g | ||
Protein 33.7g | 48 % | |
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: 336
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