Sunday, January 9, 2011

Parmesan Chicken Strips

EVERYONE scarfed up this new favorite, even Jack our more "selective" eater. I cut the below recipe in half and there was plenty for the four of us.

Put out three bowls.

In the first bowl:
1 cup flour
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon paprika
Stir together

Second bowl:
Two eggs
1 T water
Whisk together

Third bowl:
1 package, crushed saltines
3/4 cup grated parmesan

In a large frying pan, heat 2 T butter and 1/2 oil.
After slicing bonelesss chicken breasts into strips, dip each strip in bowls 1, 2, and 3, coating each time. Place in frying pan on med-high and cook until not pink in the center.
Hint: this was pretty salty. Next time I will either not include salt in bowl #1 or I will use unsalted crackers. Very good though!

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