-
1
Combine the flour, salt, and pepper in a shallow bowl.
-
2
Beat the eggs with 1 tablespoon of water in another shallow bowl.
-
3
Combine the breadcrumbs and Parmesan in another shallow bowl.
-
4
Dredge the chicken tenders on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.
-
5
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken tenders on medium-low heat for about 3 minutes on each side, until just cooked through.
-
6
Don't crowd the pan.
-
7
Add more butter and oil and cook the rest of the chicken tenders.
-
8
You can keep the chicken tenders warm for about 15 minutes on a sheet pan in a preheated 200 degree oven.
-
9
Serve with Onion Dip.
-
10
Onion Dip directions:.
-
11
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (you will have about 3 cups of onions.)
-
12
Heat the butter and oil in a large saute pan over medium heat.
-
13
Add the onions, cayenne, Wyler's beef bouillon granules, and pepper and saute for 10 minutes.
-
14
Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
-
15
Allow the onions to cool.
-
16
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
-
17
Add the onions and mix well.
-
18
Taste for seasonings.
-
19
Serve at room temperature as a dip with the Parmesan Chicken Tenders.
