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Italian Chicken Tenders with Lemon

May 26, 2016

20160516 Italian Tenders

These chicken tenders come together easily for a quick dinner. Try them on top of a salad or with your favorite side dishes! If you prefer a smoother crust, you can pulse the breadcrumb mixture in your food processor before breading the tenders.

You will need:

  • 1 lb chicken tenders
  • 2 eggs
  • Splash of water
  • 1/2 c breadcrumbs
  • 3/4 c shredded Parmesan
  • 1 t garlic powder
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t paprika
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 1 lemon, cut into wedges

Then you will…

  1. Pound each chicken tender under plastic wrap until roughly 1/2-inch thick
  2. In a large plate with a lip, whisk together the eggs with a splash of water until well combined.
  3. Season the egg wash with salt and pepper and whisk to combine.
  4. In a second large plate, mix the breadcrumbs together with the Parmesan, garlic, basil, oregano, paprika, and desired pepper.
  5. Dip each piece of chicken in the egg wash and then dredge them in the Parmesan-breadcrumb mixture.
  6. Heat several tablespoons of olive oil in a large nonstick skillet over medium heat.
  7. Cook the chicken about 3 minutes on each side, or until cooked through and golden on the outside. You may need to cook them in batches depending on the size of your skillet.
  8. Serve with fresh lemon wedges.
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