Ingredients1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-2/3 cups Caesar salad croutons, crushed
1/4 cup sesame seeds
2 eggs, lightly beaten
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips
2 teaspoons medium Liquid Gold Extra Virgin Olive Oil (EV00)
2 teaspoons Liquid Gold Japanese Roasted Sesame Oil
In a shallow bowl, combine the flour, salt and pepper. In another shallow bowl, combine crushed croutons and sesame seeds. Place eggs in a third shallow bowl. Coat chicken with flour mixture, then dip in eggs and coat with crouton mixture.
In a large nonstick skillet cook chicken in EVOO and roasted sesame oil in batches over medium heat for 4-6 minutes on each side or until no longer pink. Add more EVOO and sesame oil if needed. Yield: 6 servings.