Lemons. Bright and cheery just like the hot sun in July! I’m sure by know we have all had our share of ice cold lemonade! I thought I would add that pretty yellow fruit and tart flavor to a few more dishes for you to try this month. Lemon Chicken Strips start with tender marinated chicken strips, that are lightly breaded and sautéed in clarified butter. Finished with a sprinkle of Parmesan cheese and enjoyed with your favorite dipping sauce.
Lemon Chicken Strips
2 Tbl. lemon juice
1 tsp. salt
1/8 tsp. ground pepper
½ tsp. rosemary or thyme
1 garlic clove, minced
¼ c. olive oil
4 chicken breasts, boned and cut into 1-inch strips
½ c. flour
1 egg, beaten with 1 tablespoon water
3 c. fresh bread crumbs
Parmesan Cheese (optional)
Mix lemon juice, salt, pepper, rosemary, or thyme, garlic, and olive oil. Marinate chicken breasts in lemon/olive oil mixture for 2 hours or overnight. Drain. Flour strips of chicken, then roll in beaten egg and fresh bread crumbs. Do this at least 1 hour ahead of cooking to allow crumbs to set. Either sauté the strips in clarified butter or olive oil or deep fry in fresh peanut oil. Sprinkle with Parmesan cheese if desired. Can be served with mustard, barbecue, or sweet and sour sauce if desired.
- Breasts can be cut in 1-inch strips more easily after marinating.
- You may freeze breaded strips and let them thaw overnight in the refrigerator before cooking.