Chicken Breasts Parmesan

Portions: 10 Portion size: 1 chicken breast, about 4 oz (125 g) U.S. Metric Ingredients


3 oz 1 tsp 12 tsp

90 g 30 mL

Flour Salt

White pepper Eggs

Parmesan cheese Milk

Place the flour in a small counter pan and season with salt and white pepper.

Beat the eggs in a bowl and mix in the parmesan cheese and milk. Place the bowl next to the seasoned flour when ready for service.

4 oz

125 mL

Boneless, skinless chicken 3. breasts from 5 chickens, 4 312 lb (1.6 kg) each Clarified butter

Flatten the chicken breasts lightly with a meat mallet.

If cooking to order, select a sauté pan just large enough to hold in a single layer the number of portions being cooked. If cooking all the chicken breasts at once, use a very large skillet or enough sauté pans to hold all the breasts in a single layer.

Place the pan (or pans) over moderate heat and add enough clarified butter to just cover the bottom. Dip the chicken breasts in the flour and shake off excess. Dip in the cheese batter, turning the pieces to coat both sides.

Cook over moderate heat until the bottom is golden. Turn the pieces over. Reduce the heat to low and continue to cook until the chicken is cooked through. It should feel somewhat firm when done.

20 20 Lemon slices 8. Place each portion on a hot plate and top with 2 lemon slices. Serve immediately.


Alternative Method: As soon as the first side is browned, turn the pieces over, cover the pans, and place in an oven at 350°F (175°C) for 8-10 minutes. This procedure requires less attention from the cook, an advantage in busy kitchens.

Per serving:

Calories, 350; Protein, 40 g; Fat,18 g (47% cal.); Cholesterol, 190 mg; Carbohydrates, 5 g; Fiber, 0 g; Sodium, 510 mg.

Vietnamese Stir-Fried Chicken with Chile

Portions: 10 Portion size: 6 oz (180 g) chicken and vegetables, 6 oz (180 g) rice noodles



12 tsp

2 mL

Chicken breast, boneless and skinless Nuoc nam (Vietnamese fish sauce) or nam pla (Thai fish sauce) Garlic cloves, chopped fine Black pepper


1. Cut the chicken breasts into 1-in. (2.5-cm) pieces.

2. In a bowl, toss the chicken with the fish sauce, garlic, and pepper. Marinate 15-20 minutes.

1 lb

4 fl oz

450 g 120 mL

Soak the rice sticks in warm water for 20 minutes. Drain.

Drop the rice sticks into boiling water. As soon as the water returns to a boil, drain.

Toss the rice sticks with the nuoc cham. Keep warm while cooking the chicken.

3 fl oz 90 mL Vegetable oil

6 6 Thai green chiles or serrano chiles, seeded and sliced thin

12 12 Scallions, sliced

8 oz 240 g Snow peas, trimmed and blanched

6 oz 180 g Tomato concassé

2 tbsp 30 mL Sesame seeds, toasted

1 pt 500 mL Nuoc Cham

Per serving:

Calories, 410; Protein, 38 g; Fat, 16 g (35% cal.); Cholesterol, 110 mg; Carbohydrates, 28 g; Fiber, 2 g; Sodium, 3320 mg.

6. Heat the oil in a sauté pan or wok over high heat.

7. Drain the chicken, reserving the marinade. Add the chicken to the pan. Stir-fry until the chicken is about half cooked.

8. Add the chiles, scallions, and reserved marinade. Continue to stir-fry until the chicken is nearly done.

9. Add the snow peas and stir-fry 1 minute, until the snow peas are just cooked and still crisp.

10. Add the tomato. Stir-fry just until the tomato is hot.

11. Place the rice noodles in the center of dinner plates.

12. Top with the chicken mixture.

13. Sprinkle with sesame seeds.

14. Serve with additional nuoc cham in small ramekins on the side.

Per serving:

Calories, 410; Protein, 38 g; Fat, 16 g (35% cal.); Cholesterol, 110 mg; Carbohydrates, 28 g; Fiber, 2 g; Sodium, 3320 mg.

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