crispy herbed chicken strips


2 cup panko bread crumbs
1/4 cup chopped fresh dill
1 1/2 lb chicken cutlet
1 large egg, beaten
3 tbsp Olive oil
2 medium Kirby cucumbers, cut into spears
1/2 cup ranch dressing


in a shallow bowl, combine the bread crumbs and dill
season the chicken with 1/2 teaspoon salt 1/4 teaspoon pepper
coat the chicken with flour. dip in the egg (letting any excess drip off). then coat with the bread crumb mixture, pressing gently to help it adhere
heat the oil in a skillet over medium-high heat. cook the chicken in batches until golden brown and cooked through about 2 minutes per side
serve with the cucumber spears and ranch dressing

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