Name: Panko Chicken Tenders with Lemon-Nut Dipping Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: All-purpose flour - 1 cup; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Egg - 1 large; Panko bread crumbs - 1 cup; Chicken tenders - 1 ½ pounds; Vegetable oil for frying, or as needed - ½ cup; Finely grated Pecorino Romano cheese - ½ cup; Salted butter - ½ cup; Coarsely chopped walnuts - ¼ cup; Freshly squeezed lemon juice - ⅓ cup; Chopped fresh flat-leaf parsley - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Ingredients for - Panko Chicken Tenders with Lemon-Nut Dipping Sauce

1. All-purpose flour 1 cup

2. Salt 1 teaspoon

3. Ground black pepper 1 teaspoon

4. Egg 1 large

5. Panko bread crumbs 1 cup

6. Chicken tenders 1 ½ pounds

7. Vegetable oil for frying, or as needed ½ cup

8. Finely grated Pecorino Romano cheese ½ cup

9. Salted butter ½ cup

10. Coarsely chopped walnuts ¼ cup

11. Freshly squeezed lemon juice ⅓ cup

12. Chopped fresh flat-leaf parsley ¼ cup

13. Salt and ground black pepper to taste ¼ cup

How to cook deliciously - Panko Chicken Tenders with Lemon-Nut Dipping Sauce

1 . Stage

Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.

2 . Stage

Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.

3 . Stage

Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.

4 . Stage

Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.

5 . Stage

Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.