Friday, February 25, 2011

Parmesan Chicken Sticks

*15 years ago my younger sister and I were at the World's Fair in St. Louis and tried fried alligator on a stick.  This recipe tastes like that!  (Okay, actually I believe that saying goes with any strange meat, "It tastes like chicken!").  It was good.  This was a hit at our table.
From Barefoot Contessa Family Style
Makes 14-16 sticks

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
3/4 c all-purpose flour
1 t kosher salt
1/2 t freshly ground black pepper
2 extra-large eggs
1 c seasoned bread crumbs
1/2 c grated Parmesan cheese
unsalted butter
olive oil
bamboo skewers, ice-cream sticks, or chop sticks, optional

1.  Pound chicken breasts to uniform thickness, about 1/2 inch, without breaking up each breast.  Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.
2.  Combine the flour, salt, and pepper on a dinner plate.  Beat the eggs with 1 T of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate.  Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crump mixture, pressing lightly to coat.
3.  Heat 1 T of butter and 1 T of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through.  Don't crowd the pan.  Add more butter and oil and coo, the rest of the chicken breasts.  Serve each strip on a skewer or stick.
4.  Keep the chicken breast warm for abou on a sheet pan in a 200-degree oven.

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