Bacon Coated Crispy Chicken

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 30 minutes

Składniki

4 chicken cutlets (from 2 chicken breasts, sliced and pounded thin)

6 slices bacon

1 cup (100 g) breadcrumbs or panko

2 eggs

3 garlic cloves (pressed)

½ cup (60 g) flour

1 tsp paprika

1 tsp salt (to taste)

½ tsp black pepper

Oil for frying

Wskazówki

Fry the bacon until crispy, drain on paper towels, and blend into fine bits once cooled.

Mix breadcrumbs, chopped bacon, and paprika on one plate; whisk eggs with pressed garlic on another; add flour to a third.

Pound the chicken cutlets evenly thin and season with salt and pepper.

Dredge each cutlet in flour, dip in the egg mixture, then coat in the bacon–breadcrumb mixture.

Fry the cutlets in oil over medium heat until golden, crispy, and cooked through.

Place on paper towels to remove excess oil, then serve warm.

Wartości Odżywcze

• Wielkość Porcji: 225 g
• Kalorie: 400 kcal
• Tłuszcz Całkowity: 39 g
• Tłuszcz Nasycony: 13 g
• Tłuszcz Nienasycony: 20 g
• Tłuszcz Trans: 1 g
• Cholesterol: 145 mg
• Sód: 1000 mg
• Węglowodany Całkowite: 26 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 2 g
• Białko: 45 g