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Categories:Viewed: 56 - Published at: 8 years ago
Ingredients
- 1 egg
- 1/2 cup milk
- 1/2 cup finely chopped walnuts
- 3/4 cup all-purpose flour
- 1 tablespoon dried tarragon
- salt, to taste
- 1 pound boneless, skinless chicken breast, cut into thin strips
- 1/4 cup unsalted butter
- 1/2 cup vegetable oil
Method
- Beat the egg together with the milk in a shallow bowl.
- Combine the walnuts, flour, tarragon, and salt in a second shallow bowl.
- Dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
- Melt the butter with the oil in a large skillet over medium-high heat.
- Fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes.
- Test one to be sure it is cooked through.
- Chicken should be no longer pink and juices run clear.
- Drain on paper towels.
