Crispy Herbed Chicken Strips

Crispy Herbed Chicken Strips Recipe
Ellie Miller
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

2
cups
panko bread crumbs
1/4
cup
chopped fresh dill
8
small chicken cutlets (1½ pounds total), cut into wide strips
kosher salt and black pepper
1/4
cup
all-purpose flour
1
large egg, beaten
3
tablespoons
olive oil
2
Kirby cucumbers, cut into spears
1/2
cup
ranch dressing

Directions

  1. In a shallow bowl, combine the bread crumbs and dill.
  2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
  4. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
  5. Serve with the cucumber spears and ranch dressing.
Kristen Evans
March 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 282
  • Protein 41 g
  • Carbohydrate 37 g
  • Sugar 6 g
  • Fiber 2 g
  • Fat 31 g
  • Sat Fat 5 g
  • Calcium 58 mg
  • Iron 3 mg
  • Sodium 668 mg
  • Cholesterol 148 mg
What does this mean? See Nutrition 101.

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