4 servings (1 serving = 3-oz. portion)
Prep time: 30 mints
4 tbsp. chilled, unsalted butter 6 2-oz. chicken tenders
Zest of 1 lemon or ¼ cup of lemon juice
½ cup breadcrumbs (panko)
1 tbsp. chopped, fresh oregano
3 tbsp. water (2 tbsp. for finishing the sauce and 1 tbsp. for the egg wash)
1 egg yolk
1 tbsp. chopped fresh thyme
1 tbsp. chopped fresh basil
On a medium-low flame, preheat 2 tbsp. of butter.
Add 1 lemon zest and half the herbs to the breadcrumbs, then save the remainder for the lemon sauce.
Beat the yolk of an egg with 1 tbsp. of water.
Place the chicken tenders between 2 plastic wraps and beat till thin and not ripped, with the mallet’s small groove side.
Dip the chicken till coated in the mixture of egg wash and then a mixture of herbed breadcrumbs. Set aside them.
On medium heat, preheat 2 tbsp. of butter.
Place the breaded chicken in the sauté pan.
Cook the chicken from each side for about 2-3 minutes.
Take the chicken out and place it on the baking sheet pan to settle. Add the lemon juice and the remaining herbs to the same pan and heat again till simmering.
Turn off the heat; add to the sauce the remaining 2 tbsp. of butter, stir vigorously. Slice the chicken.
Place the sliced chicken, sprinkle the sauce on the top, and add the garnishes on a plate.
Nutrition per Serving
Calories; 277 kcal,
Sodium; 141 mg,
Phosphorus; 226 mg,
Dietary Fiber; 0.9 g,
Potassium; 347 mg