| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 2 | lb | about three chicken |
| breasts split boned | ||
| skinned | ||
| 1/3 | c | Flour |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Beaten eggs | |
| 2 | T | Water |
| 1/2 | c | Dry breadcrumbs |
| 1/3 | c | Parmesan cheese |
| 1/3 | c | Margarine |
| 1 1/2 | c | Flour |
| 3/4 | c | Water |
| 2 | Beaten eggs | |
| 1/2 | t | Salt |
| 1 | Chicken bouillon cube | |
| 3 | T | Butter |
| 1 | T | Chopped parsley |
| 1/4 | c | Parmesan cheese |
INSTRUCTIONS
From: Patricia Moore <PCPJMOOR@IHC.COM> Date: Sun, 11 Aug 1996 08:27:31 -0700 Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon. SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add bouillon to 6 cups boiling water. Using a spatula press 1/2 of the batter through large holed colander into boiling bouillon. Cook until spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter. Toss with butter and parsley. Add cheese and toss. Enjoy! EAT-L Digest 10 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 524
Calories From Fat: 227
Total Fat: 25.6g
Cholesterol: 196.6mg
Sodium: 1178.8mg
Potassium: 404.9mg
Carbohydrates: 37g
Fiber: 1.5g
Sugar: 1.3g
Protein: 34.1g