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Chicken Fried Steak

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

  • 4 skinless chicken breast fillets
  • 1 tbsp olive oil
  • 10 grams Knorr Chicken Stock Cube
  • 100 ml semi-skimmed milk
  • 2 eggs lightly beaten
  • 50 grams plain flour
  • ground black pepper (a few grinds)
  • 0.5 cayenne pepper
  • 0.5 tsp paprika
  • 3 tbsp vegetable oil

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

400kcal

Energy (kJ)

1673kJ

Protein (g)

37.8g

Carbohydrate incl. fibre (g)

11.9g

Carbohydrate excl. fibre (g)

11.4g

Sugar (g)

1.6g

Fibre (g)

0.5g

Fat (g)

21.4g

Saturated fat (g)

4.5g

Unsaturated fat (g)

14.6g

Monounsaturated fat (g)

7.2g

Polyunsaturated fat (g)

7.5g

Trans fat (g)

0.1g

Cholesterol (mg)

206mg

Sodium (mg)

634mg

Salt (g)

1.59g

Vitamin A (IU)

412IU

Vitamin C (mg)

1.9mg

Calcium (mg)

57mg

Iron (mg)

1.31mg

Potassium (mg)

652mg

Total

1600kcal

6694kJ

151.2g

47.6g

45.7g

6.2g

2.0g

85.7g

17.9g

58.6g

28.6g

29.9g

0.4g

824mg

2538mg

6.34g

1648IU

7.6mg

227mg

5.25mg

2609mg

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  • 1 Place the chicken breasts between 2 sheets of cling film and flatten out using a rolling pin to about 2cm in thickness.
  • 2 Mix the olive oil with the Knorr Chicken Stock Cube to form a paste and rub into the chicken on both sides.
  • 3 In a bowl, whisk together the eggs and milk. Set aside.
  • 4 In a separate bowl mix together the flour, black pepper, cayenne and paprika and place the seasoned flour on a large plate.
  • 5 Place the chicken into the flour mixture, then into the egg, followed again with the flour.
  • 6 Heat the oil in a large frying pan, over medium-high heat. Fry each chicken breast for 5 minutes on each side, until golden and cooked through thoroughly.