Ingredients
1 1/2 pounds chicken tenders
Salt and pepper
1 cup panko
1 clove garlic, minced
Zest of 1 lemon, finely grated
2 tablespoons finely chopped fresh parsley
1/3 cup all-purpose flour
2 large eggs, beaten
2 tablespoons unsalted butter
1/4 cup canola oil
Preparation
1. Season chicken with salt and pepper. Mix panko, garlic, lemon zest and parsley in a shallow bowl. Place flour in a separate shallow bowl. Place eggs in a third shallow bowl.
2. Dip chicken in flour, then in egg, then in panko mixture, shaking off excess. Place chicken on a plate or tray in a single layer.
3. Melt 1 Tbsp. butter with 2 Tbsp. oil in a large skillet over medium-high heat until foaming. Add half of chicken pieces and cook, turning once, until golden on both sides and cooked through, 5 to 6 minutes total. Transfer to a clean plate or serving platter. Wipe out skillet with paper towel. Repeat with remaining butter, oil and chicken. Serve immediately.
Cooking Light DT
