sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have used this recipe that I found in an old Italian cookbook, and tweaked it until I liked it. It's a family favorite, and I make it often. It's great for Chicken Parmesan or cold on a sandwich, or salad.”
12-16 Strips

Ingredients Nutrition


  1. After pounding chocked breasts between pieces of wax paper or plastic wrap, cut them into long strips.
  2. Mix the flour salt and spices in a shallow dish, or pie plate.
  3. Beat the egg and water together and have ready in second shallow dish.
  4. Mix the bread crumbs and Parmesan in a third dish.
  5. In a a large frying pan over medium-high heat, melt the butter and olive oil,until butter is bubbling. Add the chicken breasts in batches, frying until golden brown. Don't crowd them! 2-3 minutes per side. Note: make sure to control the heat, and dont let the oil /butter burn, keeping it between medium and medium high heat.
  6. Dredge the chicken strips in the flour mixture, then dip in the egg mixture, and finally coat with breadcrumb mixture.
  7. transfer them to a warm platter and place in a warm oven until you have finished frying the rest of the chicken strips.
  8. After the chicken is cooked and in the oven, Add the dry white wine to the cooking pan and bring it to a boil, scraping all the brown particles free from the pan. Let this sauce reduce and simmer until it's well blended. Pour it over the strips, and then serve with lemon wedges, or over your marinara sauce and pasta.
  9. To serve cold, refrigerate all strips after frying and omit step 8, the wine sauce. Serves great with crusty bread, as a finger food in your picnic basket, just squeeze lemon wedges on it, and enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a