Recipe from Jaclyn Petros of Richmond, Va.
Total Time: 20-25 minutes
6 (2-ounce) chicken tenders
4 tablespoons unsalted butter (half chilled)
½ cup Japanese bread crumbs (Panko)
¼ cup of lemon juice, plus zest of one lemon
1 egg yolk
1 tablespoon fresh chopped oregano
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped thyme
3 tablespoons water (1 tablespoon for the egg wash, 2 tablespoons for the finishing of the sauce)
Items needed for garnish:
Diced red bell peppers
Bunches of parsley
Finely diced shallots
Finely sliced scallions
Pre-heat 2 tablespoons of butter on medium low heat.
Add zest of one lemon and half the herbs to bread crumbs, save the rest for lemon sauce.
Beat egg yolk with 1 tablespoon water.
Place chicken tenders between two pieces of plastic wrap and pound with small groove side of mallet until thin, but not ripped.
Dip chicken in egg wash mixture then in herbed breadcrumb mixture until coated.
Place breaded chicken in sauté pan with melted butter only after increasing heat to medium.
Cook chicken, approximately 2-3 minutes each side.
Remove chicken and place on sheet tray to rest.
In same pan add remaining herbs, salt, and lemon juice, then heat until simmering.
Turn off heat; cube remaining 2 tablespoons of chilled butter and add to sauce (stir vigorously).
Slice the chicken on the bias.
Placed sliced chicken on a plate, pour the sauce over the top, and add garnishes.
Servings: Serves 4
Comments: Created by The Food Network's Chef Aaron McCargo, Jr. and Fresenius Medical Care