4-6 boneless, skinless, chicken breasts
2 eggs
1 cup finely grated Parmigiano-Reggiano or Parmesan cheese**
1 cup panko (Japanese bread crumbs) or bread crumbs of your choice
1 t. salt
1 t. pepper
¼ cup melted butter
Honey-Mustard Sauce:
1/3 cup mayonnaise
2 T. Dijon mustard
1 T. honey
Stir together and refrigerate for up to 3 days.
Instructions:
*Between sheets of plastic wrap, pound chicken with flat side of meat pounder or rolling pin until ½ inch thick. Cut lengthwise on diagonal into 4x1½ inch strips.
*In a mixing bowl, whisk eggs.
* In another bowl, combine cheese, bread crumbs and seasonings.
*Dip chicken strips into eggs, then dredge in cheese and bread crumb mixture, coating generously and pressing to adhere. *Arrange on greased baking sheet; drizzle with butter. Bake in 425 degree oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.
**Leave out the cheese if you wish. Also add your favorite herbs to further personalize this recipe (rosemary, thyme, oregano, etc.).
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