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RELATED RECIPES
Italian Chicken Parmesan
Baked Paprika Parmesan Chicken
Parmesan Chicken Fingers
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20 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
parmesan cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
breadcrumb
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
egg (large)
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
all-purpose flour
breadcrumb
parmesan cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 67.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 13.6% of RDA
• Calories: 40.9% of RDA
• Carbs: 20.1% of RDA
• Fat (total lipid): 67.5% of RDA
• Fiber: 13.9% of RDA
• Fructose: 3.6% of RDA
• Protein: 48.8% of RDA
• Sodium: 47.4% of RDA
• Sugar: 11.5% of RDA
• Vitamin A (IU): 10.4% of RDA
• Vitamin B6: 94.0% of RDA
• Vitamin C: 0.0% of RDA
• Iron: 16.2% of RDA
• Magnesium: 28.9% of RDA
• Manganese: 10.9% of RDA
• Niacin: 110% of RDA
• Potassium: 22.3% of RDA
• Zinc: 20.1% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
INGREDIENTS
Amount
Measure
Ingredient
 
4
whole
boneless, skinless, cut into strips.
 
1
cup
 
2
whole
beaten.
 
2
cups
 
1/2
cups
freshly grated.
 
1/2
cups
any high heat oil will work for frying - may need more for frying.
 
 
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PREPARATION
1.
Cut the chicken into strips.
2.
In a blender or food processor, pulse the crumbs and Parmesan until it's a fine crumb mixture.
3.
Put the flour, egg, and crumb mixture in individual shallow bowls.
4.
Dust each strip of chicken with flour, dip into the beaten egg, and roll in the crumb mixture. Coat all pieces before you start frying.
5.
our oil in a large skillet or frying pan until it's a few inches deep (enough to cover the chicken on one side).
6.
Heat over medium low heat until a drop of water sizzles in it.
7.
Add the chicken in batches and fry for 1-3 minutes until they reach desired golden-brownness.
8.
Make sure to fry long enough to cook each piece all the way through. Remove from oil with tongs and place on a paper towel lined plate to drain the oil. Let cool slightly.
"PAIRS WITH" RECIPES:
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free breadcrumb for breadcrumb.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just make the following substutions: gluten-free all-purpose flour for all-purpose flour and gluten-free breadcrumb for breadcrumb.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 818
Protein 54.9 g
Carbohydrates 55.1 g
Iron 3.06 mg
Fiber 3.91 g
Calcium 136 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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