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Ingredients
- 4 x boneless, skinless chicken breasts
- 1/2 c. flour
- 2 x Large eggs, beaten
- 1/2 c. breadcrumbs Oil for cooking Lemon for serving
Directions
- Heat sufficient oil in the skillet to cover the bottom; a drop of water should sizzle when it hits the oil. Pour the flour, Large eggs, and breadcrumbs into the pie pans.
- Lb. each chicken breast between two sheets of waxed paper to a thickness of approximately 1/8 inch. Dredge each piece of chicken in the flour, then the Large eggs, then the breadcrumbs.
- Cook on each side till browned and crispy, approximately 8 min per side.
- Serve with lemon wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 345g | |
| Calories 572 | |
| Calories from Fat 114 | 20% |
| Total Fat 12.7g | 16% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.06g | |
| Cholesterol 524mg | 175% |
| Sodium 259mg | 11% |
| Potassium 670mg | 19% |
| Total Carbs 48.45g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.93g | 1% |
| Protein 61.48g | 98% |
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