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Nutrition Facts
Serving Size 440 g
(Approx. 4 Servings)
Amount Per Serving
Calories 1,150 Calories From Fat 580
% Daily Value*
Total Fat 66 g 102%
Saturated Fat 17 g 85%
Trans Fat 0.5 g
Cholesterol 260 mg 87%
Sodium 530 mg 22%
Total Carbohydrate 92 g 31%
Dietary Fiber 5 g 20%
Sugars 2 g
Protein 46 g
Vitamin A 20% • Iron 40%
Vitamin C 50% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Potato Chip Chicken Milanese with Lemon Pasta

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 Oz Central Market Organic Spaghetti Alla Chitarra, dry
3 large Hill Country Fare Grade A Large Eggs, beaten
1/2 cup(s) H-E-B Baker's Scoop Unbleached All Purpose Flour
8 Oz H-E-B Kettle Cooked Original Potato Chips, crushed
1 Lb H-E-B Extra Thin Sliced Chicken Breasts
4 Tbsp H-E-B Select Ingredients Sweet Cream Salted Butter, divided use
1/2 cup(s) H-E-B Select Ingredients Extra Virgin Olive Oil, divided use
2 lemon(s), zested and juiced
1/2 cup(s) H‑E‑B Select Ingredients Parmesan Fresh Grated Cheese
1/4 cup(s) fresh Italian parsley, chopped
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Instructions

1
For the pasta, bring 6 quarts of water to a boil and cook pasta according to package directions. Before draining, reserve 1 cup of pasta water and set aside.
2
Set up a breading station with eggs, flour and potato chips in separate bowls.
3
Dip chicken in flour, shake off excess then dip in eggs and shake off excess. Place in crushed potato chips. Using the palm of your hands, press cutlet into potato chips so crumbs stick on all sides. Set aside on a plate until all the chicken has been coated.
4
Heat half of butter and half of oil in a large sauté pan over medium heat. Working in batches, add a single layer of cutlets to pan and fry 3 minutes on each side. Season with salt and pepper to taste and set aside until all cutlets have been cooked.
5
To complete the pasta, heat a large skillet over medium heat. Combine lemon zest and juice with remaining olive oil, butter and pasta water and bring to a simmer.
6
Remove from heat and add Parmesan cheese, pasta and parsley. Toss or stir with tongs until pasta is well coated. Serve with chicken and fresh lemons.
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