Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 6 pieces boneless chicken breasts
- ½ cup all purpose flour
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups fresh bread crumbs
- 1½ cups toasted almonds finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- =
Directions
Pat chicken pieces dry then dredge with flour and shake off any excess.
Combine eggs with salt and pepper.
In another dish combine bread crumbs and almonds.
Dip chicken into egg mixture then pat crumb mixture onto chicken breasts.
Arrange in one layer on a cookie sheet or tray and refrigerate until ready to cook.
Heat butter and oil in a large skillet then add chicken breasts.
Cook gently for 6 minutes on each side until lightly browned and chicken is cooked through.
Remove to a serving platter and keep warm at 200 while preparing sauce.
To make sauce wipe pan clean and return to heat.
Add lemon juice, mustard and cream then bring to a boil then reduce until slightly thickened.
Drizzle over chicken breasts.
Category:Cathy's Recipes