2 Serves
83 Mins
29 g
41 g
18 g
Place the boneless skinless chicken breast between two sheets of plastic wrap and gently pound with a meat tenderizer until the meat reaches a uniform thickness of 1/2 inch. Cut the chicken into two even portions.
Ingredients, vitamins, and health benefits
Boneless Skinless Chicken Breast
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AmericanVitamin E
7 mg / 15 mgVitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
635 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
130 mg / 420 mgPhosphorus
644 mg / 1,250 mgPotassium
1367 mg / 4,700 mgSodium
1148 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Place the chicken in a bowl with the pickle juice and Tabasco sauce. Cover and refrigerate for 30 to 60 minutes to marinate.
In a shallow bowl, whisk together the egg and milk. In a separate bowl, combine the all-purpose flour, sugar, and spices.
Remove the chicken from the marinade, dip each piece into the egg mixture, and then coat thoroughly in the seasoned flour mixture.
Heat 1/2 inch of cooking oil in a skillet to 345-175°C. Fry the chicken cutlets for 2 minutes per side until golden brown and fully cooked.
Remove the chicken from the skillet and blot on paper towels. Serve on toasted slider buns topped with dill pickle slices.
Pickle Juice
Tabasco Sauce
Dill Pickle Slices
Egg
Whole Milk
All Purpose Flour
Sugar
Spice Blend
Slider Buns
Vitamin A
377 µg / 900 µgVitamin C
53 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
7 mg / 15 mgVitamin K
53 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
146 µg / 400 µgCalcium
635 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
130 mg / 420 mgPhosphorus
644 mg / 1,250 mgPotassium
1367 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
133 mg / 300 mgCaffeine
0 mgNet Carbs
14
g94
g24
g
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JapaneseZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
75 µg / 55 µgAlcohol
0 g