Directions:
- Pound out chicken breasts to about 1/4 inch thickness.
- Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
- Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
- Heat olive oil and butter over medium-high heat in a large skillet.
- Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
- After dipping in the egg, redredge in the flour, and shake off excess.
- Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
- Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
- Garnish with lemon slices and fresh parsley.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 562 Kcal (2353 kJ) | ||
| Calories from fat | 241.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.88g | 41% | |
|---|---|---|---|
| Cholesterol | 293.63mg | 98% | |
| Sodium | 1527.11mg | 64% | |
| Potassium | 875.52mg | 19% | |
| Total Carbs | 25.55g | 9% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 58.4g | 117% | |
| Vitamin C | 38.4mg | 64% | |
| Iron | 1.9mg | 10% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 141.89 Kcal (594 kJ) | ||
| Calories from fat | 61.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.79g | 41% | |
|---|---|---|---|
| Cholesterol | 74.13mg | 98% | |
| Sodium | 385.55mg | 64% | |
| Potassium | 221.04mg | 19% | |
| Total Carbs | 6.45g | 9% | |
| Sugars | 0.58g | 9% | |
| Dietary Fiber | 0.67g | 11% | |
| Protein | 14.74g | 117% | |
| Vitamin C | 9.7mg | 64% | |
| Iron | 0.5mg | 10% | |
| Calcium | 38mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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