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Add a photoServings: 12
Ingredients
- 4 boneless chicken breast halves, skinned
- 3/4 c. plus 2 tbsp. grated Parmesan cheese
- 3/4 c. fresh white bread crumbs
- 1 tbsp. chopped fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon freshly grnd pepper
- 1 egg
- 1/2 c. lowfat milk
- 2 c. extra virgin olive oil
- 2 tbsp. (1/4 stick) unsalted butter
- 2 tbsp. fresh lemon juice
Directions
- Flatten chicken breasts between sheets of waxed paper to 3/8 inch. Mix cheese, bread crumbs, chopped parsley, salt, and pepper in large bowl. Whisk egg with lowfat milk in medium bowl to blend. Dip chicken into egg, then into bread crumb mix, coating completely and pressing to adhere. Shake off excess. Heat oil in heavy, large, deep skillet to 375 degrees. Add in chicken and cook till golden and cooked through, about 4 min per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Heat butter in small saucepan. Fold in lemon juice and pour over chicken. Garnish with parsley sprigs. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 12 servings | |
| Calories 485 | |
| Calories from Fat 400 | 82% |
| Total Fat 45.22g | 57% |
| Saturated Fat 9.0g | 36% |
| Trans Fat 0.06g | |
| Cholesterol 58mg | 19% |
| Sodium 230mg | 10% |
| Potassium 151mg | 4% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.11g | 1% |
| Protein 14.36g | 23% |
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