| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 slices white bread (about 8 ounces)*
- 3 tablespoons grated parmesan
- 2 tablespoons minced fresh parsley leaves
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- About 1 cup all-purpose flour, for dredging
- 2 large eggs, beaten
- 3 boneless skinless chicken breast, each about 8 ounces
- Vegetable oil, for shallow frying
Instructions
- Preheat the oven to 350 degrees F.
- To make bread crumbs: Tear the bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a 350 degree F oven for 12 minutes.) Let cool and pulse the dried bread in a food processor with the Parmesan, parsley, 3/4 teaspoon salt, and pepper.
- Put the flour, eggs, and bread crumb mixture in 3 separate shallow dishes.
- With the flat side of a cooks’ knife or the smooth side of a meat-pounder, pound each breast to equal thickness between 2 sheets of plastic wrap. Cut into 1 1/2-inch strips pat the chicken dry and season both sides with salt and pepper. Dip each strip into the flour, then shake off the excess. Next, run the strips through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the strips in the bread crumbs, turn it over and press it into the breading to evenly coat. Lay on a piece of waxedpaper.
- Heat 1/4-inch of oil in a large skillet over medium heat until hot and shimmering. Lay 2 or 3 chicken strips at a time in the pan. Cook the chicken without turning until golden brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side and the chicken is cooked through, about 2 to 3 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain. Serve.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 570 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 53 g |
| Cholesterol | 222 mg |
| Sodium | 690 mg |
| Serving Size | 1 of 4 servings |
| Calories | 570 |
| Total Fat | 15 g |
| Saturated Fat | 4 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 53 g |
| Cholesterol | 222 mg |
| Sodium | 690 mg |
Reviews
Instead of messing up just more dishes, I put the flour and bread crumbs on a sheet of waxed paper. Super easy clean-up. I love the addition of parm. I always have parmesan reggiano on hand for roasted vegetables but never thought of adding it to the strips.
I followed the recipe exactly, including the recommended cook times, and it turned out great! I served it with blue cheese and ranch dressing, but next time I would maybe think about marinara sauce.
wow! this was delicious
Very crispy! Making the bread crumbs made a world of difference and full of flavor! I had put out 3 dipping sauces but we didn’t use them because they were delicious on their own. Will definitely keep this on our meal list!!
Amazing! Kids loved it and helped. Easy to make added some fries. Mmmmmm. Definitely recommend this recipe.
Breading mix comes out wonderfully. Substitute regular bread and all-purpose flour with whole weat bread and flour for a more wholesome meal. Very good recipe!
WOW recipe is easy and chicken strips were juicy and tasty.
I used chicken strips instead of chicken breast and at end dipped the strips in BUFFALO SAUCE…
I used chicken strips instead of chicken breast and at end dipped the strips in BUFFALO SAUCE…
So easy and my husband loved them. He even asked me to keep the recipe!
Incredible recipe!! I tried drying the bread and it was a bust but i had some left over italian seasoned bread crumbs and it worked out wonderfully! The crunch on the strips is so good. My family loved them.
I had a package of thawed chicken strips and wasn’t sure what to do with them, so I used this recipe. I used Italian Seasoned crumbs as I didn’t want to do the bread drying, etc. I just added the parmesian and dried parsley because I was out of fresh. I also fried them in Canola oil. Wow, they were fantastic, and my husband raved about them! So, there was no pounding of chicken breasts, or making crumbs. Easy and tasty!! My grandkids will love them.