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Crispy Chicken With Sweet and Spicy Dipping Sauce
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Low cal: 
5:30 Challenge / 5 ingredients / 30 minutes
After trying the Pork Schnitzel with Grilled Vidalia Salad that recently ran in the Food & Drink section, I decided to use it as an inspiration for a family-friendly 5:30 Challenge meal by substituting chicken for pork. Instead of spending time pounding meat for a scaloppine, I simply purchased thin sliced chicken breasts. A panko (Japanese bread crumbs) coating gives the chicken an appealing crunch with enough adult attitude that I didn't feel like I was eating a rendition of a fast-food kid's meal.
My son recently became interested in Thai food and loves the sweet chili dipping sauce used for spring rolls. I've been looking for ways to serve it at home and thought this simple dish would pair great with that sweet and spicy sauce. You can also substitute barbecue sauce, ketchup or another dipping sauce.
Check out the original recipe on eveningedge.com:
http://projects.eveningedge.com/recipes/pork-schnitzel-grilled-vidalia-onion-salad-peanuts/
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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1 pound thin-sliced boneless, skinless chicken breasts
1/4 cup all-purpose flour
1 egg, beaten
1 cup panko, Japanese bread crumbs
1/3 cup sweet chili sauce or other dipping sauce
Instructions:
Season chicken with salt and pepper. Working with one breast at a time, dust with flour, coat with egg and then dredge in panko until thoroughly coated.
In a well-oiled large skillet over medium-high heat, brown chicken on each side until golden, about 2-3 minutes per side. If you need to do this in more than 1 batch, place cooked chicken in a 250 degree oven for a couple of minutes. Serve chicken with dipping sauce.
In a well-oiled large skillet over medium-high heat, brown chicken on each side until golden, about 2-3 minutes per side. If you need to do this in more than 1 batch, place cooked chicken in a 250 degree oven for a couple of minutes. Serve chicken with dipping sauce.
Notes:
Panko can be found in the international aisle of most supermarkets. Let your oil heat up before adding the chicken.
To make the meal: mashed potatoes and corn
To make the meal: mashed potatoes and corn
Nutrition:
Per serving: 291 calories (percent of calories from fat, 32), 31 grams protein, 18 grams carbohydrates, 1 gram fiber, 10 grams fat (2 grams saturated), 119 milligrams cholesterol, 139 milligrams sodium.
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