Rating: 4 stars
45 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 1
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons of the oil in a large skillet over medium heat.

    Advertisement
  • Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.

  • Working in two batches (using the remaining 3 tablespoons oil for second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

  • Bring a pot of salted water to a boil. Add the green beans. Cook until tender, 3 to 5 minutes. Drain and return to pot. Add the butter and ¼ teaspoon salt.

  • Divide the chicken among plates and serve with green beans.

Nutrition Facts

591 calories; fat 33g; saturated fat 7g; cholesterol 170mg; sodium 663mg; protein 33g; carbohydrates 39g; sugars 3g; fiber 5g; iron 5mg; calcium 109mg.
Advertisement