BEST CHICKEN STRIPS RECIPE RECIPES

Steps:

• Sprinkle 1 teaspoon of salt over both sides of the cutlets. Top each cutlet with 3 sage leaves. Wrap 2 strips of prosciutto around each cutlet, securing the sage leaves in place. 
• Heat the oil in a large skillet over medium heat. Add 3 wrapped cutlets to the skillet and cook 2 to 3 minutes on each side or until cutlets are cooked through. Transfer the cooked chicken to a platter; cover with foil to keep warm. Repeat with the remaining wrapped cutlets. Remove skillet from heat.
• Whisk together the stock, wine, lemon juice, and cornstarch in a small bowl until smooth.
• Melt the butter in the same skillet over medium heat. Add the garlic; cook 30 seconds, scraping any browned bits from the bottom of the skillet. Stir in the broth mixture and the remaining 1/4 teaspoon salt and black pepper. Bring to a boil; cook 2 minutes or until the sauce is slightly thickened, stirring constantly.
• Spoon the sauce over the cutlets. Garnish with chopped parsley and lemon wedges, if desired.

Steps:

• Set up a breading station: Place breadcrumbs, eggs, and flour in 3 separate shallow bowls. Whisk garlic powder into eggs. Season breadcrumbs generously with salt and pepper.
• Coat chicken strips in flour, then dip in egg, then breadcrumbs, back in egg, then back in breadcrumbs.
• In a large dutch oven, heat 2" oil to 325°. Set a rack over a baking sheet and line with paper towels. 
• Fry chicken, in batches, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 5 minutes. 
• Transfer chicken to prepared rack and let sit for 5 minutes before serving.