INGREDIENTS

INSTRUCTIONS

If preparing the chicken yourself, skin the breasts, trim off any
residual fat or cartilage and put them, one at a time, between sheets
of cling film and, with a rolling pin, beat out gently into thin
escalopes.  Put the breadcrumbs, parmesan and herbs in a bowl. Season
with 1/2  tsp salt and 1/4 tsp pepper. Mix together well. In another
bowl,  whisk the egg, then whisk in the milk.  Pass each flattened
breast through the egg mixture, allowing excess  to drip back into the
bowl, then press it into the coating mixture,  first one side and then
the other.  Press down with the palm of your hand to ensure an even
coating and  transfer the breasts to a tray, not touching (if they sit
on top of  each other they tend to go soggy).  Put 1 tbsp of the oil in
a large frying pan over a medium heat. When  hot, swirl in half the
butter and, as it sizzles, carefully lay in 2  chicken pieces.  Give
them 2-3 minutes on each side. Keep warm in a low oven while you  cook
the others. Alternatively, use 2 pans and cook in tandem.  Converted by
MC_Buster.  Per serving: 779 Calories (kcal); 53g Total Fat; (61%
calories from  fat); 71g Protein; 2g Carbohydrate; 281mg Cholesterol;
601mg Sodium  Food Exchanges: 0 Grain(Starch); 10 Lean Meat; 0
Vegetable; 0 Fruit;  4 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 437
Calories From Fat: 254
Total Fat: 28.8g
Cholesterol: 168.9mg
Sodium: 443.5mg
Potassium: 341.5mg
Carbohydrates: 5.7g
Fiber: 1.1g
Sugar: 1.3g
Protein: 37.9g