| Prep Time | 15 minutes |
| Cook Time | 16 minutes |
| Servings |
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Ingredients
- 1 cup breadcrumbs panko or any kind you have
- 4 teaspoons of your favorite herbs (dried or fresh parsley, chives, oregano &/or thyme)
- Pinch of black pepper
- 2 eggs
- 2 tablespoons milk
- 2/3 cup plain flour
- 2 chicken breast 1 dbl
- 2 tablespoons oil 20g butter
Ingredients
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Instructions
- Combine breadcrumbs, parsley, chives, salt and pepper to taste in a shallow bowl.
- Crack eggs into a separate bowl, add milk and whisk until combined.
- Place flour into a shallow bowl.
- Trim any fat or sinew from tenderloins.
- Place bowls in a line, with flour, then egg, then breadcrumbs.
- Cut the chicken into nugget shapes, thin escallops, strips (tenderloin shape/size) whatever you prefer (thinner will cook quicker)
- Take a piece of chicken and dip it into the flour, turn to coat well, then shake away excess.
- Then dip floured chicken in egg, shake away excess then roll in bread crumb mixture, ensuring an even coat.
- Place on a plate and repeat with remaining chicken.
- Heat half the oil and butter in a frying pan over medium heat, add half the chicken and cook for 3-4 minutes, then turn over and cook a further 3 minutes or until golden and cooked through.
- Drain on absorbent paper.
- Repeat with remaining oil, butter and chicken.
- Serve chicken strips on a bed of sweet potato mash or with our famous Coleslaw.
Recipe Notes
Equipment
Bowls
Fork
Knife
Frying pan
Absorbent paper
Optional Extras
1. Use day old breadcrumbs or dried breadcrumbs as a substitute for panko breadcrumbs if unavailable.
2. Panko breadcrumbs are available in the Japanese aisle in supermarkets and Asian grocery stores.
3. Use basil or mint instead of parsley and chives.
4. Serve with steamed green vegetables such as asparagus, beans or snow peas or a fresh green salad.
Adult Assistance
Using the frying pan/hot oil
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