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Pesto Pan-Fried Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)117.4394
Energy (kCal)1516.1579
Carbohydrates (g)79.8877
Total fats (g)77.1074
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place chicken breasts between sheets of plastic wrap and pound to an even thickness of about 1/4 inch. | 2. Coat chicken with pesto, then dip in flour, then dip in egg mixture and lastly, dip in seasoned bread crumbs combined with Parmesan cheese. | 3. In a large nonstick or well-seasoned skillet, over medium heat, heat 2 tablespoons oil. Add chicken and cook about 2 minutes on, each side, until coating is golden brown and chicken is cooked through. Remove to a baking sheet lined with paper towels. Add more oil to the skillet as needed during frying. | 4. Garnish with lemon slices and basil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb boneless skinless 780.1798 0.0 94.5741 41.9573
    pesto sauce 1/3 cup 351.12 8.4756 8.2572 31.584
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    egg 1 tablespoon beaten 21.7181 0.1094 1.9076 1.4443
    italian breadcrumb 2/3 cup seasoned - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    olive oil 3 -4 tablespoons divided 0.0 0.0 0.0 0.0
    lemon - - - -
    basil sprig - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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