Super Easy Pan-Fried Chicken Tenderloins with Grated Cheese
I had first tried frying the chicken with a coating made with a mixture of panko bread crumbs, Parmesan cheese, black pepper, and Krazy Salt. But since I wanted to make it cheesier, I skipped the panko bread crumbs. It turned out to be delicious.
Since then, this dish has become a popular in our family's bento lunchboxes.
I want to make sure the chicken is cooked through, but also I want to make it crispy, so I steam-fry it first.
Sprinkling on sake prevents the chicken from drying out.
Parchment paper makes the cooking and clean-up processes a lot easier.
Please adjust the amount of cheese to your liking. Recipe by mama a_
Super Easy Pan-Fried Chicken Tenderloins with Grated Cheese
I had first tried frying the chicken with a coating made with a mixture of panko bread crumbs, Parmesan cheese, black pepper, and Krazy Salt. But since I wanted to make it cheesier, I skipped the panko bread crumbs. It turned out to be delicious.
Since then, this dish has become a popular in our family's bento lunchboxes.
I want to make sure the chicken is cooked through, but also I want to make it crispy, so I steam-fry it first.
Sprinkling on sake prevents the chicken from drying out.
Parchment paper makes the cooking and clean-up processes a lot easier.
Please adjust the amount of cheese to your liking. Recipe by mama a_
Open in Cookpad AppSteps
- 1
Remove the sinews from the chicken tenderloins. Cut into about 2-3 pieces per tenderloin, and sprinkle with the sake.
- 2
Line a frying pan with parchment paper, and evenly spread 2 tablespoons of grated cheese.
- 3
Place the chicken tenderloins on top of the cheese. Sprinkle with pepper, Krazy Salt (optional), and 1 additional tablespoon of grated cheese. Cover with a lid, and steam-fry over medium heat.
- 4
Once lightly browned, coat the chicken with the melting cheese, and flip. When the meat has cooked through, it's done.
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