Post edited 10:03 pm - April 6, 2009 by Wendy Tran
Breaded Chicken Strips
Ingredients:
1 cup whole-wheat flour for dredging
2 large eggs, beaten
3 boneless skinless chicken breast, each about 8 ounces
Olive Oil for shallow frying
Salt and Pepper to taste
Directions:
Put the flour and eggs separate shallow dishes.
With the flat side of a cooks' knife or the smooth side of a meat-ponder, pound each breast to equal thickness between 2 sheets of plastic wrap.
Cut into 1 ½ inch strips pat the chicken dry and season both sides with salt and pepper.
Dip each strip into the flour, and 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.
Lay strips on a plate
Heat ¼ 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 (2 to 3 minutes).
Repeat with the remaining chicken.
Transfer chicken to a paper towel-lined plate to drain.
Herb Gravy
Directions:
Use remaining oil in the skillet.
Add whole-wheat flour.
Continue cooking and stirring until thickened.
Whisk chicken broth to desired thickness.
Add salt, pepper to taste.
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