Breaded Chicken Strips

Ingredients

-Two boneless skinless chicken breasts -3 Tablespoons grated Parmesan

-1 cup all purpose flour -2 Tablespoons minced fresh parsley

-2 large eggs, beaten -1 teaspoon kosher salt

-1/3 cup vegetable oil -1/4 teaspoon ground black pepper

-1 cup bread crumbs

Directions

Mix together the bread crumbs, parmesan, parsley, tsp salt and pepper in
the food processor. Pulse the processor a few times. Then put ingredients in
a bowl for coating.

Put the flour and the egg in two separate bowls for dredging and coating.

With the smooth side of the meat tenderizer, pound each chicken breast
between two sheets of wax paper. Make the chicken roughly the same
thickness throughout. Cut the chicken into 1 inch strips and pat dry.
Sprinkle chicken strips with remaining tsp of salt.

Dip the strips in the flour, shake off excess. Next dip the coated strip into the
beaten eggs. Finally, dip the strip in the bread crumb mixture and coat
evenly. Set strips aside for frying.

In a medium to large saut pan, heat the oil to medium-high heat. Allow the
pan to heat up. Add the chicken strips to the hot oil. Cook the chicken about
two minutes (until golden) and flip. Allow chicken to continue to cook. When
done allow chicken to cool on plate lined with paper towels to drain the oil.