Categories: Chicken
Ingredients
- 8 oz. plain yogurt
- 2 tbsp. minced fresh cilantro
- 1 tbsp. honey
- Chicken:
- 1 large egg
- 1/2 cup milk
- 1 cup soft bread crumbs
- 1/2 cup chopped almonds
- 2 tbsp. fresh minced cilantro
- 1 1/2 tsp curry powder
- 1 1/2 lbs. chicken breasts, cut into 1-in. wide strips
- 1/4 cup flour
- 1/4 cup canola oil
Directions
-
Mix yogurt, cilantro and honey. Refrigerate, covered, until serving.
-
In a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with almonds, cilantro and curry powder. Toss chicken strips with flour to coat lightly; shake off excess. Dip both sides in egg mixture, then in crumb mixture.
-
In a large skillet, heat canola oil over medium heat. In batches, cook the chicken until it is golden brown, 5-6 minutes per side. Drain on paper towels. Serve chicken strips with cilantro-yogurt sauce.