Name: Cheesy chicken strips
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 1 kilogram small chicken tenderloins, halved lengthways; 1/2 cup (75g) plain flour; 2 eggs; 1/4 cup (60ml) milk; 1 1/2 cup (240g) cornflake crumbs; 1/2 cup (40g) finely grated parmesan cheese; cooking-oil spray

Ingredients

1 kilogram small chicken tenderloins, halved lengthways

1/2 cup (75g) plain flour

2 eggs

1/4 cup (60ml) milk

1 1/2 cup (240g) cornflake crumbs

1/2 cup (40g) finely grated parmesan cheese

cooking-oil spray

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Coat chicken in flour; shake away excess. Dip chicken in combined egg and milk; coat in combined crumbs and cheese.

3.Place chicken, in single layer, on wire rack over oven tray; spray with oil. Cook about 25 minutes or until cooked through.

4.Serve chicken strips with tomato sauce

Chicken can be crumbed one day ahead; keep, covered, in refrigerator. Cook chicken just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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