| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Nutrition Facts (per serving)
| Calories | 297 |
| Fat | 11g |
| Carbs | 22g |
| Protein | 31g |
Nutrition Facts
Servings Per Recipe 4
Calories 297
| % Daily Value * | |
| Total Fat 11g | 15% |
| Saturated Fat 2g | 12% |
| Cholesterol 118mg | 39% |
| Sodium 251mg | 11% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 31g | 62% |
| Calcium 20mg | 2% |
| Iron 1mg | 7% |
| Potassium 239mg | 5% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Ingredients
- four skinless, boneless chook breast halves – pounded to half inch thickness
- salt and pepper to flavor
- 2 tablespoons all-reason flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
Directions
Season chook breasts on both sides with salt and pepper. Place flour, crushed egg, and panko crumbs into separate shallow dishes. Coat chook breasts in flour, shaking off any extra; dip into egg, after which press into panko crumbs until nicely lined on each aspects.
Heat oil in a huge skillet over medium-excessive warmness. Place fowl within the warm oil, and fry until golden brown, three or 4 minutes in step with facet. Transfer to a paper towel-coated plate to empty.
