Parmesan Chicken Strips

Chicken is one of my go-to ingredients.  The easier and quicker I can make dinner, the better.  There are just those days when I want to not think about dinner and put something together that I can make in a flash.  These chicken strips are quick, easy and delicious.  I like to coat the chicken and then refrigerate for fifteen minutes so the coating has a few minutes to sit and adhere to the chicken.  You will find the coating does not fall off when cooking.  These strips would also be great on a salad or in a roll with condiments of your choice.  Looking for a picnic idea, make these ahead and serve cold.

parmesan chicken strips

Parmesan Chicken Strips
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  1. 2 boneless skinless chicken breasts
  2. 3 tablespoons flour
  3. 1 teaspoon salt
  4. 2 eggs, beaten with 2 tablespoons water
  5. 1/2 cup Panko crumbs
  6. 1/2 cup grated parmesan cheese
  7. Grated fresh pepper
  8. 1 teaspoons dried Italian seasoning
  9. 3 tablespoons butter
  10. 3 tablespoons olive oil
  1. Slice chicken breasts into approx. 1 1/2 inch strips.
  2. Arrange three shallow bowls for dredging the chicken.
  3. 1st bowl - flour and salt
  4. 2nd bowl - eggs and water
  5. 3rd bowl - Panko crumbs, parmesan cheese, pepper and seasonings
  6. Take each chicken strip and roll in flour mixture, eggs mixture, and roll in crumb mixture.
  7. Place on a plate. When you have finished coating all chicken breasts, refrigerate for 15 minutes.
  8. In a large heavy skillet, melt butter and oil over medium high heat.
  9. Cook chicken in skillet, turning when each side is golden brown. This will take approx. 10 minutes - watch closely. Some strips will probably cook faster than others, depending on size. Remove strips when golden, drain on a paper towel lined plate. Serve.
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