Serves: 4
Total Calories: 459
1. Place flour on a sheet of waxed paper. On a second sheet of waxed paper, mix bread crumbs and Parmesan cheese. In a pie plate with a fork, beat egg, heavy cream, onion salt and pepper until blended.
2. Remove skin from chicken breasts. Rinse and pat chicken dry. Roll in flour. With tongs, dip floured chicken into egg mixture, then in crumb mixture, coating well. Place chicken on a wire rack to dry for 5 to 10 minutes.
3. In a large skillet over medium heat, melt butter with oil. Fry chicken breasts for 3 minutes or until golden brown. Turn with tongs and fry 2 to 3 minutes longer or until no longer pink when cut in thickest portion. Remove to serving plate. Quickly add water, lemon juice and parsley to skillet, stirring up any browned bits. Spoon over chicken and serve immediately.
This Chicken Breasts Parmesan recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
