Twistin Chicken

• 2 boneless, skinless chicken breasts, or 1 pound chicken tenders
• Juice from 1/2 lemon
• 2 teaspoons cornstarch
• 2 egg whites
• 1 cup coarse, dry breadcrumbs (or panko; see Notes)
• 1/2 cup grated Parmesan cheese
• Zest from 1 lemon
• 1 teaspoon kosher salt
• 2 tablespoons olive or vegetable oil

1. Cut the chicken lengthwise into 1/2-inch-wide strips.
2. Mix together the lemon juice and cornstarch, then mix in the egg whites; set aside.
3. For the breading: Combine the breadcrumbs, cheese, zest, and salt in a low, wide dish or zip-top bag.
4. Dip the chicken in the egg mixture and then into the breading mixture.
5. Place onto a plate and set aside.
6. Heat a saute pan on medium heat and add the oil.
7. Saute the chicken strips until golden on both sides.
8. Variations
9. Try lime or orange juice and zest instead of lemon.
10. Use turkey breast in place of chicken.

chicken breasts, lemon, cornstarch, egg whites, coarse, parmesan cheese, lemon, kosher salt, olive

Taken from www.cookstr.com/recipes/twistinrsquo-chicken (may not work)