The kids really like this chicken dish and it was one of my earliest attempts at getting them off of chicken nuggets. You can make this with smaller pieces of chicken if you like to resemble nuggets and they’ll only notice a difference because these are better!
- Chicken breasts – cut into thin pieces, or use chicken cutlets or thin-sliced breasts from the meat counter
- Salt & pepper
- 1 egg
- 2 tbsp milk
- Italian breadcrumbs
- Olive oil
- 1 tbsp butter
Preheat oven to 375 degrees. Heat a skillet to medium-high heat, melt butter and add a drizzle of olive oil. Mix the egg and milk together, combining so egg is scrambled. Season the chicken with salt and pepper. Dip each chicken piece into the egg mixture and then into the breadcrumbs. Cook in skillet on each side until golden. Place pieces into a baking dish or sheet and cook in oven for 15 minutes or until cooked through (the thicker your pieces are, the longer they’ll need to cook.)
If you like, make gravy in the pan. Or use a jarred gravy from the grocery store.
Serve with noodles and a veggie.