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Ingredients
Breaded Chicken Breasts
- Ingredients
- 4 Chicken breasts (about 140 grams)
- salt
- freshly ground peppers
- 40 grams Pine nuts
- 40 grams grated Parmesan
- 3 Tbsps chopped parsley
- 2 eggs
- 4 Tbsps Pastry flour
- 100 grams White bread crumbs
- 4 Tbsps vegetable oil
- 3 Tomatoes
- ½ lemon
Rinse the chicken breasts, pat dry, and cut in half horizontally. Pound flat and season with salt and pepper. Chop the pine nuts coarsely. In a deep dish or pie pan, mix nuts with the grated Parmesan cheese, parsley, and breadcrumbs.
Break the eggs into a deep dish and beat with a fork. Put the flour in another dish. Dredge the chicken breasts in flour and shake off excess. Next dip them into the beaten egg, allowing excess to run off. Then coat well with the breadcrumb-cheese-nut mixture. Sauté until golden brown in a pan with hot oil for about 4–5 minutes on both sides.
Drain chicken on paper towels. Rinse the tomatoes and slice them into eight pieces. Cut the lemon into slices. Place the breaded chicken breasts on a platter, spear with skewers for serving, and serve with the tomato and lemon wedges.
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |