Crispy Herbed Chicken Strips

crispy-chicken-strips
Photo by Ellie Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 597 calories
    • Calories 282 calories from fat
    • Fat 31 g
    • Sat Fat 5 g
    • Cholesterol 148 mg
    • Sodium 668 mg
    • Protein 41 g
    • Carbohydrate 37 g
    • Sugar 6 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 58 mg
  • March 2010

Ingredients

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