Main Dish

Crispy Herbed Chicken Strips

Crispy Herbed Chicken Strips with Ranch Dressing for Dipping and a Pickle Spear

Total Time:  20 minutes
Serves 4

  • 1 ½ lbs chicken cutlets
  • salt
  • pepper
  • 1 egg, beaten
  • 2 c panko bread crumbs
  • ¼ c chopped dill
  • olive oil
  • ranch dressing
  • 4 cucumber spears

Cut the chicken cutlets into wide strips; season with salt and pepper.  Dip in beaten egg, then a mixture of the panko bread crumbs and chopped dill.  In batches, cook the strips in ½” of olive oil over medium heat until golden.  Serve with ranch dressing and cucumber spears.

Crispy Herbed Chicken Strip Prep

One of Real Simple’s “10 Ideas for: Chicken Cutlets,” this makes for a great little meal.  Say, for lunch or even a light dinner.  Rice and/or a salad could be added as sides to make it a bigger meal, too.

Fryin’ in the olive oil – aka Addin’ the Crispy!

The panko crumbs did throw me off a little.  I didn’t know exactly what I was looking for on my shopping trip but thought the bread aisle would be a good place to start.  Bread crumbs in the bread aisle, right?  Nope.  I finally located them in the canned and boxed foods aisle.  Hmm, okay.  Next to stuffing, I guess kinda makes sense.  Then when I saw the container I was pleasantly surprised.  One, that my local grocer actually had them.  Yet again, don’t underestimate what your local grocer has to offer.  And two, I did know what they were, I just didn’t know them as panko bread crumbs.  I knew them as the breading for crunchy sushi – shrimp tempura, chicken tempura and the like.  If you’ve never tried panko bread crumbs they aren’t like other heavy breading, instead they just add a nice light crunch.

Panko Bread Crumbs – Here’s what to look for!

Have you ever been a little unsure of an ingredient only to learn it was easy to work with and/or you’d encountered before but just didn’t know it?

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