Directions:
- Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.
- Combine the flour, salt, and pepper on a dinner plate.
- Beat the eggs with 1 tablespoon of water on a second plate.
- Combine the breadcrumbs and Parmesan on a third plate.
- Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.
- Don't crowd the pan.
- Add more butter and oil and cook the rest of the chicken breasts.
- Serve each strip on a skewer or stick.
- You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.24 Kcal (863 kJ) | ||
| Calories from fat | 61.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 68.21mg | 23% | |
| Sodium | 846.93mg | 35% | |
| Potassium | 225.39mg | 5% | |
| Total Carbs | 19.53g | 7% | |
| Sugars | 0.64g | 3% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 16.99g | 34% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 108.6mg | 11% | |
| Amount Per 100 g | |||
| Calories | 207.46 Kcal (869 kJ) | ||
| Calories from fat | 61.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.85g | 10% | |
|---|---|---|---|
| Cholesterol | 68.62mg | 23% | |
| Sodium | 851.96mg | 35% | |
| Potassium | 226.73mg | 5% | |
| Total Carbs | 19.65g | 7% | |
| Sugars | 0.65g | 3% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 17.09g | 34% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 1.5mg | 8% | |
| Calcium | 109.3mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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