De-licious! Grandma Ruth’s word. And her recipe!
8 chicken tenderloin strips
3/4 cup flour
salt and pepper
4 eggs
1 T milk
6 slices fresh bread, crumbed
4 T butter
3 T oil
Heat butter and oil in skillet over medium/low heat. Pound chicken strips with mallet until flat. Dip in flour seasoned with salt and pepper. Dip in mixture of eggs and milk. Dip in bread crumbs. Fry in oil/butter 5 minutes, each side. Serve immediately.
