This is the same way that Barbara makes cutlets and they turn out so crispy. Pound chicken tenderloins and then salt and pepper. Dredge in whisked egg and then panko. Cook in a skillet with olive oil and butter on medium-medium high for about 3 minutes per side. Dry on a paper towel. Simple and crispy. Yum!
- Pumpkin purée
- Winter Quinoa Salad