½ t. oregano, crushed between your fingers
1 clove garlic, peeled
zest of half a lemon
20 club crackers
2 T. butter, cold
4 sprigs fresh Italian parsley
sea salt (or kosher) and freshly ground pepper, to taste
½ c. flour
1 large egg
1 lb. chicken tenderloins (may have to slice horizontally if large)
(or 2 chicken breasts, flattened somewhat and cut into small pieces)
olive oil
In food processor, place crackers, butter, garlic, parsley, zest and pinch of salt and pepper.
Process until mixture is fine, then pour crumbs in a shallow bowl.
Place egg in a shallow bowl and beat with a fork.
Place flour in another shallow bowl.
Trim muscle out of tenderloin and cut any really large tenderloins in half, horizontally.
Sprinkle chicken with sea salt or kosher salt
Dip chicken into flour until both sides are completely coated, then dip into egg, and then into flavored crumbs
Push crumbs onto the chicken so they stick. You want it to be totally covered.
Set tenderloins on a plate while you heat the pan up.
Place a frying pan on medium heat.
Once pan has heated, add olive oil
Saute tenders 3-4 minutes on each side until cooked through, golden and crisp.
Drain on paper towels, then keep on a rack.
(Adapted from Jamie Oliver)
