Panko Chicken Tenders with Lemon-Nut Dipping Sauce

Name: Panko Chicken Tenders with Lemon-Nut Dipping Sauce
Total time: 30
Yield: 6
Ingredients: 1 cup all-purpose flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 large egg; 1 cup panko bread crumbs; 1.5 pounds chicken tenders; 0.5 cup vegetable oil for frying, or as needed; 0.5 cup finely grated Pecorino Romano cheese; 0.5 cup salted butter; 0.25 cup coarsely chopped walnuts; 0.33333334326744 cup freshly squeezed lemon juice; 0.25 cup chopped fresh flat-leaf parsley; salt and ground black pepper to taste

Recipe by Color Fell from allrecipes.com

Dinner 30 Mins.

Ingredients

6 servings

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1 cup all-purpose flour
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 large egg
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1 cup panko bread crumbs
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1.5 pounds chicken tenders
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0.5 cup vegetable oil for frying, or as needed

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0.5 cup finely grated Pecorino Romano cheese
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0.5 cup salted butter
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0.25 cup coarsely chopped walnuts
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0.33333334326744 cup freshly squeezed lemon juice
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0.25 cup chopped fresh flat-leaf parsley
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salt and ground black pepper to taste

Instructions

Combine flour, salt, and pepper with a fork in a bowl. Beat egg in a second bowl. Place panko in a third bowl.
Dust chicken tenders with flour mixture to coat. Drench in egg, then in panko until completely coated.
Bring oil up to sizzling in a large frying pan. Add tenders and fry until golden brown on the outside, no longer pink in the center, and the juices run clear, 3 to 5 minutes per side.
Remove tenders to a paper towel-lined plate and sprinkle with Pecorino Romano cheese.
Melt butter in a small saucepan. Add walnuts and saute for 1 minute. Transfer walnut-butter mixture to a food processor; add lemon juice and parsley. Pulse or puree to preferred consistency. Season with salt and pepper. Serve sauce with warm tenders.