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The next day, I find myself alone in the kitchen, tossing together some panko and parmesan, cooking and enjoying the delicious, non-freezer burnt, “I know what’s in them” tender chicken strips! Of course Megan did join for the eating part!ambien online no prescription
- .3 kg (.66lbs) chicken breast
- 1 cup panko bread crumbs
- 3 tbsp shredded parmesan cheese
- 1 tsp salt
- pepper to taste
- 1 egg
- 2 tbsp flour
- canola oil
- Cut chicken breast into about 8-10 even strips.
- On a plate, combine panko crumbs, parmesan cheese, salt, and pepper.
- Get a pan on medium heat with enough canola oil to coat the bottom.
- Spread flour on a plate, and evenly coat all of your chicken strips.
- In a bowl, scramble your egg, dipping the chicken until evenly coated.
- Lastly, roll your chicken in the bread crumbs until evenly coated.
- Once the pan is heated, add in chicken strips, cooking about 5 minutes per side or until golden brown on both sides. If necessary add more canola oil after your flip the chicken strips.
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