This recipe was the first meal I ever mastered. A recipe my dad taught me that I recreated in college. One of the first meals I made for my husband and its still a fan favorite. Tonight, I made it again and Vivienne asked for more. My rarely meat eating daughter asked for more. Hallelujah.
- Chicken tender strips
- Italian bread crumbs
- Two eggs, beaten
Heat your oven to 350 degrees. Take each piece of chicken and pound them flat (if you don’t have a mallet, I’ve used the bottom of a coffee mug…sounds weird but it works). Take two bowls and fill one with Italian bread crumbs and the other with the eggs, scrambled. Take the chicken strips and dip individually in the egg and then coat both sides in bread crumbs. Set aside on a plate. In a large skillet, heat some butter on medium to high. Fill as many chicken strips as you can to the skillet. Cook for about two minutes on both sides or until golden brown. Add the cooked chicken (may be slightly undercooked at this point, which is OK too) to an oven safe dish. Place a few teaspoons of butter on top of the chicken and squeeze an entire lemon on top. Cook for 15 minutes to make sure its cooked entirely through. Serve and enjoy!