Directions:
- Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
- Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
- Add more butter and oil and cook the rest of the chicken breasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 561.79 Kcal (2352 kJ) | ||
| Calories from fat | 225.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25g | 38% | |
|---|---|---|---|
| Cholesterol | 201.97mg | 67% | |
| Sodium | 1546.02mg | 64% | |
| Potassium | 673.29mg | 14% | |
| Total Carbs | 33.49g | 11% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 1.92g | 8% | |
| Protein | 51.63g | 103% | |
| Vitamin C | 0.8mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.9mg | 11% | |
| Calcium | 215.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 194.3 Kcal (813 kJ) | ||
| Calories from fat | 77.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.65g | 38% | |
|---|---|---|---|
| Cholesterol | 69.85mg | 67% | |
| Sodium | 534.7mg | 64% | |
| Potassium | 232.86mg | 14% | |
| Total Carbs | 11.58g | 11% | |
| Sugars | 0.56g | 7% | |
| Dietary Fiber | 0.67g | 8% | |
| Protein | 17.86g | 103% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 11% | |
| Calcium | 74.5mg | 22% | |
* 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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