Place flour, salt and pepper in a shallow bowl. Beat eggs in another shallow bowl. Flatten chicken to 1/2" thickness. Coat with flour mixture; dip into eggs. Pat the nuts firmly onto both sides of chicken. In a large skillet over Medium heat, cook the chicken in butter for 4-5 minutes on each side or until browned and juices run clear. Yield: 4-6 servings. Submitted by Wanta Holubek, Omaha, Nebraska MC formatting by firstname.lastname@example.org Recipe by: Country Woman, November/December 97, p. 35 Posted to MC-Recipe Digest by Roberta Banghart
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|Serving Size: 1 Serving (781g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 428 (38%)|
|Amt Per Serving||% DV|
|Total Fat 47.5g||63 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 16.5g|
|Polyunsanturated Fat 10.4g|
|Cholesterol 833.6mg||257 %|
|Sodium 828.4mg||29 %|
|Potassium 1649.9mg||43 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 12.1g|
|Protein 153g||219 %|
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Calories per serving: 1126
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