Parmesan chicken sticks

  • 1kg skinless, boneless chicken breasts
  • 140g plain flour
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 extra-large eggs
  • 70g seasoned bread crumbs
  • 50g grated parmesan
  • Unsalted butter
  • Good olive oil

Serves: 14 to 16 sticks

1) Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips.

2) Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

3) Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

4) You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 90°C oven.

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