Sample Recipe - Chicken Breasts Panné
Serving Size: 75 g cooked chicken with one quarter of the pan juices.
Recommended Food Group Substitution: 1 serving = 3 portions meat & alternatives, 1 portion bread & cereals, 2 portions fats & oils
(Consult your dietitian)
| Ingredients | ||
| 4 | chicken breasts | 4 |
| 50 mL | flour | 1/4 cup |
| 1 | egg, beaten | 1 |
| 50 mL |
commercial dry breadcrumbs
|
1/4 cup |
| 5 mL | sage or other herb pepper | 1 tsp |
| 75 mL | butter | 6 tbsp |
| 45 mL | cognac or brandy, warmed | 3 tbsp |
Bone the chicken breasts and pound them quite flat. Trim them of any fat, skin, etc..
Place flour, beaten egg, and breadcrumbs in separate, flat dishes. Dip each piece of chicken first in the flour, then in the egg, and finally in the breadcrumbs.
Season with desired herb, and pepper. Chill the breaded chicken breasts in the refrigerator until ready to cook.
Melt the butter in a skillet over moderately high heat. When it is bubbling, add the chicken and brown quickly on both sides. Reduce the heat to low and cook an additional minute on each side.
Add warmed cognac or brandy and flame. Serve immediately.
| Nutrient content per serving: | |||
| Calories: | 320 | Protein: | 25 g |
| Sodium: | 331 mg | Potassium: | 401 mg |
| Phosphorus: | 237 mg | ||
Jean Pettit, Dietitian
Toronto Western Hospital
