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Viennese Fried Chicken
This recipe is pretty high in fat, but very low in carbs.

(Serves 8)

3 lb. boneless chicken breast
½ teaspoon salt
2 eggs
3 tablespoons milk (skim)
¼ cup flour
2/3 cup bread crumbs
¾ cup butter or margarine (no salt added)
1 cup fresh parsley
1 lemon, cut into wedges

Rub chicken pieces well with salt. Beat eggs with milk in flat dish. Dredge the chicken first in flour, drench in egg mixture, then dredge in bread crumbs, pressing crumbs on well. In a large skillet, melt the butter and fry the chicken pieces, a few at a time, turning to brown evenly, about 7 minutes. Drain on paper towels. Fry parsley leaves in small bunches until crisp.

Arrange chicken on warm serving dish. Garnish with parsley and lemon wedges.

Calories
398
Protein (g)
43.3
Cholesterol (mg)
98
Fat (g)
19.8
Carbs (g)
11.8
Sodium (mg)
371



Calories from:
Fat
44.7%
Carbs
11.8%
Protein
43.5%

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