Italian Cheese Crumbed Chicken
May 29, 2012
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Dairy, Cheese, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Stove Top, High Protein, No Eggs, Boneless Pieces, Spring more
"This crumbed chicken could not be simpler to make or more delicious to eat. Perfectly crisp coated juicy chicken with the flavor of good cheese is all the inspiration you need to make this. Perfect as a light dinner with your favorite side dishes. Simple yet delicious! You can add into the bread crumbs your favorite spices too is you like. I have used Italian seasoning, basil, thyme etc. at different times with great results."
- Serving Size: 1 (287.5 g)
- Calories 446.5
- Total Fat - 15.1 g
- Saturated Fat - 6.2 g
- Cholesterol - 291.1 mg
- Sodium - 1061.2 mg
- Total Carbohydrate - 17 g
- Dietary Fiber - 2.2 g
- Sugars - 2.8 g
- Protein - 59.1 g
- Calcium - 373.5 mg
- Iron - 3.4 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.3 mg
Place a large frying pan over medium heat. Put enough oil in the pan to fry the chicken pieces (I use about 1 cup).
Place the chicken breasts between two sheets of Saran Wrap, and thin out with a rolling pin or mallet to 1/4 to 1/2 inch thick.
In a large shallow container (big enough to dip the chicken in)combine the breadcrumbs with the cheese, salt and paprika. Set aside.
Place the beaten eggs in another large container.
Coat the chicken, dunking it first into the egg mixture and then into the crumbs, coating the chicken well and patting down the crumbs with your hands.
Once the oil is hot, place the chicken in the frying pan and allow to fry for 2 minutes per side, until the crumbs are crispy and the chicken is cooked through but still moist.
Serve hot with fresh lemon squeezed over the top.
Tips & Variations
No special items needed.