Chicken Panne


This is one of those dishes my grandma made for me . . . and it is de-licious. Yes, in her world, delicious was two words. So cute. And then she wrote the recipe down for me . . . a recipe card that is now stained and yellowed but cherished. The trick to this recipe? Use fresh bread crumbs.


8 chicken tenderloin strips

3/4 cup flour

salt and pepper

4 eggs

1 T milk

6 slices fresh bread, crumbed

4 T butter

3 T oil


Heat butter and oil in skillet over medium/low heat. Pound chicken strips with mallet until flat. Dip in flour seasoned with salt and pepper. Dip in mixture of eggs and milk. Dip in bread crumbs. Fry in oil/butter 5 minutes, each side. Serve immediately.

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