Panko Chicken Tenders with Lemon-Nut Dipping Sauce
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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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.