Directions:
- Pound the chicken fillets to half the original thickness.
- Melt the butter in a heavy skillet.
- Combine the bread crumbs, salt, parsley and ground nuts in a shallow bowl.
- Dip the chicken fillets first in the beaten egg, then in the crumb mixture.
- Saute in the hot butter on both sides about 7-8 minutes total. Add the mushrooms and saute about 2 minutes.
- Reduce the heat and pour the Frangelico liqueur into the pan, not over the chicken.
- Cook 1 minute and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2578.76 Kcal (10797 kJ) | ||
| Calories from fat | 1671 Kcal | ||
| % Daily Value* | |||
| Total Fat | 185.67g | 286% | |
|---|---|---|---|
| Cholesterol | 1043.33mg | 348% | |
| Sodium | 1985.17mg | 83% | |
| Potassium | 2661.32mg | 57% | |
| Total Carbs | 16.94g | 6% | |
| Sugars | 5.92g | 24% | |
| Dietary Fiber | 2.7g | 11% | |
| Protein | 195.03g | 390% | |
| Vitamin C | 32.2mg | 54% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 11.4mg | 63% | |
| Calcium | 152.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 194.91 Kcal (816 kJ) | ||
| Calories from fat | 126.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 286% | |
|---|---|---|---|
| Cholesterol | 78.86mg | 348% | |
| Sodium | 150.05mg | 83% | |
| Potassium | 201.15mg | 57% | |
| Total Carbs | 1.28g | 6% | |
| Sugars | 0.45g | 24% | |
| Dietary Fiber | 0.2g | 11% | |
| Protein | 14.74g | 390% | |
| Vitamin C | 2.4mg | 54% | |
| Iron | 0.9mg | 63% | |
| Calcium | 11.5mg | 15% | |
* 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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