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Poulet Nouvelle Orleans

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Submitted by giacomojoe

YIELD

6 servings

PREP

10 min

COOK

55 min

READY

1 hrs

Ingredients

2 2
EACH EACH WHOLE CHICKEN *
¼ 113.4
POUND G BACON
sliced
4 4
EARS EARS CORN *
1 453.6
POUND G SAUSAGE
four links
2 2
EACH EACH TOMATOES
¼ 113.4
2 2
LARGE LARGE EGGS
2 3E+1
TABLESPOONS ML VEGETABLE OIL
¼ 113.4
POUND G BREAD CRUMBS
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated
1 237
CUP ML MILK

Directions

Season chicken with salt and pepper.

Place chicken in milk seasoned with salt and pepper and let set.

Blend eggs, oil and ¼ cup water.

Drain pieces. Coat with flour, dip into beaten eggs and roll into breadcrumbs, pressing to adhere.

Cut tomatoes in half. Sprinkle them with salt and pepper.

Cut sausages in 2 or 3.

Cook chicken pieces in plenty of oil over medium heat for 30 minutes.

Transfer chicken pieces to an oven proof dish.

Cook sausages and bacon in the same fat.

Drain in paper towels.

Discard all the fat but 2 tablespoon and cook the tomatoes.

Cook corn.

Arrange chicken in the center of a plate, place bacon on top, surround with rest of ingredients.

Serve with lemon wedges and barbecue sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 602 55% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 1557mg 65%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 8%
Sugars g
Protein 61g
Vitamin A 11% Vitamin C 9%
Calcium 13% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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