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Nutrition Facts
Serving Size 1 (274g) Recipe makes 4 servings
Calories 513
Calories from Fat 94		(18%)
Amount Per Serving		%DV
	Total Fat 10.5g	16%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 232mg		77%
Sodium 1306mg		54%
Potassium 594mg		16%
Total Carbohydrate 45.3g		15%
	Dietary Fiber 2.4g	9%
	Sugars 2.1g
Protein 55.3g		110%
detailed view... how is this calculated?

Parmesan Chicken Strips

Recipe #168388 | 30 min | 30 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: susie cooks
May 17, 2006

My kids love these! They are from the Barefoot Contessa.

SERVES 4 -6 (change servings and units)

Ingredients

1 1/2 lbs boneless skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 extra large eggs
1 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
unsalted butter
olive oil

Directions

1
Cut chicken into strips.
2
Combine salt, pepper and flour on a plate.
3
Beat eggs with 1 tablespoon water in a pie plate.
4
Combine the bread crumbs and parmesan cheese on a third plate.
5
Dredge chicken on both sides in the flour mixture, then dip in the egg mixture and then roll the chicken in the bread crumb mixture.
6
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan on medium low heat.
7
Cook until cooked through.
8
Add more butter and oil as needed to the pan.

Questions about this recipe?

Featured Reviews for This Recipe

From: mailbelle

On Nov 23, 2009

These were very good and a nice change from my usual recipe. Thanks for posting! Made for Aus/NZ Recipe Swap #34.

0 people found this review helpful

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From: Huskergirl

On Jun 2, 2008

MMMMM!! That was DH response. He said that he wants these again. I served with garlic mashed potatoes and green beans. GREAT MEAL. Made for ZWT4.

0 people found this review helpful

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From: Leggy Peggy

On Aug 15, 2007

A simple and delicious way with chicken, and the instructions are very clear. I had 2 1/2 pounds of chicken — the only I adjustment I made was to use one extra egg. There was too much flour (3/4 cup would be enough) and just the right amount of bread crumb mixture. I used a teaspoon of cajun spice to season the crumbs, and will use more in future. The leftovers have been claimed by a young man who thinks he needs good food on a rock climbing expedition. I guess that confirms that these strips will travel well and are good at room temperature. Thanks Susie!

4 people found this review helpful

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From: Sue L

On May 1, 2008

I followed another reviewer's suggestion to cut the flour from 1 cup to 3/4 cup, and this worked out nicely (please check that one as helpful). Did have to add extra butter & oil between batches (recipe said as needed). Chicken fried up crispy on outside, tender & juicy on inside. I thought it was tasty, and that it might go well with marinara sauce. Maybe this would be a good base recipe for making Chicken Parmagiano? Daughter cleaned her plate (generous serving at that. Enjoyed by all. Thank you.

3 people found this review helpful

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