Plan on people asking for seconds, and thirds, of these spectacular strips!
1/3 cup all-purpose flour
1/2 tsp salt1/4 tsp pepper
1-2/3 cup Caesar salad croutons, crushed
1/4 cup sesame seeds
2 eggs, lightly beaten
1-1/2 pounds boneless, skinless chicken breasts, cut into 1 inch strips
2 tsp butter
2 tsp canola oil
In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, combine the crushed croutons and sesame seeds. Place lightly beaten eggs in a third shallow bowl. Coat chicken with flour mixture, then dip in eggs and coat with crouton mixture.
In a large nonstick skillet coated with cooking spray, cook chicken in butter and oil in batches over medium heat for 4-6 minutes on each side or until no longer pink.