This is a lovely little chicken dish delicious with the tang of lemon and sharpness of romano cheese. It could easily be served with or over a salad, with a side of pasta, or rice.
4 chicken tenders
1/2 c. Parmesan/romano mix cheeses
1/2 c. panco crumbs
1 egg
juice and zest of 1/2 lemon
olive oil
butter
Beat egg and lemon juice and zest in a bowl. In 2 other bowls put the pancko crumbs, and cheese.
Dip tenders in egg, then cheese, then crumbs. Put 1 T. oil and about 1/2 T. butter in a skillet. Add tenders and cook , turning when one side is brown. Cook remaining side until chicken is no longer pink.
No comments:
Post a Comment