oven baked chicken fingers get their crunch from panko bread crumbs
Ingredients
- 1 lb. boneless skinless chicken cutlets
- 1 1/2 c. panko bread crumbs
- juice and zest of 1 lemon
- 1 tbsp. italian seasoning
- kosher salt
- freshly cracked black pepper
- 2 large eggs beaten
- 1/4 c. whole-grain dijon mustard
- 2 tbsp. honey
- 6 c. mixed greens
- 3 tbsp. extra-virgin olive oil
Instructions
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preheat oven to 425° and line a baking sheet with foil.
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cut chicken cutlets into 1 1/2" strips.
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in a shallow dish, combine panko, lemon zest, and italian seasoning; season generously with salt and pepper.
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dip chicken strips one by one in eggs, then in bread crumb mixture, pressing lightly to make sure crumbs adhere.
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transfer strips to prepared baking sheet.
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bake until golden, 10 to 12 minutes.
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heat broiler, then cook until crisp, 1 to 2 minutes.
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in a small bowl, whisk together mustard and honey.
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in a large bowl, toss mixed greens with lemon juice and olive oil, and season with salt and pepper.
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serve chicken fingers with dipping sauce and salad.
i used these items to make this dish:
sheet pan
parchment pan liner
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