Instead of the same old pan-fried chicken, try a twist on tradition with this nutty, crusty, slightly sweet chicken dish. You’ll love its flavor as well as the nutritional benefits. Serve with Key Lime Sauce.
1/4 cup flour
1/2 cup plain panko crumbs
1/2 cup Kretschmer Original Toasted Wheat Germ
1/4 cup sweetened coconut
1/4 cup finely chopped dry-roasted, unsalted pistachios
1 large egg
1 pound skinless, boneless chicken breasts, thinly sliced
2 tablespoons canola oil, divided
Add flour to medium bowl.
In another medium bowl, mix together panko, Kretschmer wheat germ, coconut and pistachios.
Crack egg in medium bowl and whisk until combined.
Dip chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs into chicken.
Place prepared chicken on a large plate until ready to fry.
Meanwhile heat large nonstick pan on high heat. Add 1 tablespoon oil and spread around the pan. Add two pieces of chicken, turn heat down and cook for 2 to 3 minutes or until crispy but not burned. Flip over and cook for another 2 to 3 minutes or until chicken is cooked and no longer pink inside. (Note: Cooking time will vary depending on the thickness of the chicken.)
Remove chicken from pan, wipe out crumbs; heat pan again, add oil and cook the remaining chicken.
Key Lime Sauce
1 shallot, finely chopped (about 1 tablespoon)
1 clove garlic, finely chopped (about 1/2 teaspoon)
1/2 cup sour cream
1 tablespoon key lime juice
2 tablepoons finely chopped parsley
1/4 teaspoon salt
3/8 teaspoon pepper, or to taste
Mix all ingredients together in bowl. Drizzle over chicken slices or serve alongside. Makes a generous 1/2 cup or about 2 generous tablespoons per person.