Estimated Nutrition (whole recipe, rough)
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 whole chicken breasts (about 1 lb. each), skinned, boned, and split
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon each white pepper, ground nutmeg, and marjoram leaves
- 1 egg
- 1 tablespoon water
- 1/2 cup fine dry bread crumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup butter or margarine
- 2 tablespoons olive oil or salad oil
- 1/2 cup dry white wine
- Lemon wedges
Directions
Rinse chicken and pat dry.
Place pieces one at a time, skinned side down, between 2 sheets of plas tic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
In a dish, mix flour, salt, pepper, nutmeg, and marjoram.
Beat egg and water in a second dish; mix bread crumbs and cheese in a third.
Coat chicken with flour mixture, then egg, then crumb mixture.
Melt butter in oil in a wide frying pan over medium-high heat.
Add chicken, a portion at a time; cook, turning after 2 to 3 minutes, until no longer pink when slashed (4 to 6 minutes total).
Transfer to a platter and keep warm.
Add wine to pan; boil over high heat until slightly reduced, stirring to scrape browned bits free.
Pour over chicken. Pass lemon wedges to squeeze over meat.
Makes 6 servings.