Dusseldorf Chicken Schnitzel
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INGREDIENTS
- 1/2 c Dry bread crumbs
- 1/3 c Margarine
- 2 lb Chicken breast ; split
- 2 tb Water
- 1/4 ts Salt
- 1/3 c Flour
- 1/8 ts Pepper
- 1/3 c Parmesan cheese
- 2 Eggs ; beaten
INSTRUCTIONS
Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat chicken. Dip in combined egg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon. Recipe By : EAT-L Posted to EAT-L Digest 18 October 96 Date: Sat, 19 Oct 1996 08:47:28 -0500 From: Pat Roll
NOTES
Excellent recipe, i used butter instead of margerine, and panko, but this was great thanks for sharing, CCheryl
CCheryl
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1664g) | ||
| Recipe Makes: 1 | ||
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| Calories: 3693 | ||
| Calories from Fat: 2262 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 251.3g | 335 % | |
| Saturated Fat 62.8g | 314 % | |
| Monounsaturated Fat 109g | ||
| Polyunsanturated Fat 59.8g | ||
| Cholesterol 2695.7mg | 829 % | |
| Sodium 3108.3mg | 107 % | |
| Potassium 2856.2mg | 75 % | |
| Total Carbohydrate 82.9g | 24 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 78.7g | ||
| Protein 265.6g | 379 % | |
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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. |
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Calories per serving: 3693
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