parmesan crusted chicken
Crack the eggs into a medium bow: beat until smooth. Bread the chicken by placing in the flour in a medium bowl; combine the bread crumbs and half the parmesan cheese in a separate bow, season with salt and pepper. Path the chicken cutlets dry with paper towels and season with salt and pepper on both sides. Working 1 at time thoroughly coat the seasoned cutlets in the four(tapping off excess.), then in the beaten eggs (letting the excess drip off), then in the breadcrumb parmesan cheese mixture (pressing to adhere). In large pan heat a thin layer of oil on medium high until hot. Once hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded chicken cutlets. Cook 4 to 5 minutes per side, or until golden brown and cooked through. Transfer to paper towel lined plate; immediately season with salt and pepper
serve with roasted potatoes and salad
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Serving Size: 1 Serving (521g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1014 | ||
Calories from Fat: 628 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.8g | 93 % | |
Saturated Fat 20.2g | 101 % | |
Monounsaturated Fat 28.9g | ||
Polyunsanturated Fat 14.9g | ||
Cholesterol 347.4mg | 107 % | |
Sodium 386.3mg | 13 % | |
Potassium 961.9mg | 25 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 87.6g | 125 % | |
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: 1014
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