There are so many variations of this dish that originates from different cuisines. Mine, I think, is a combination of all of them.
Yield: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes
1/2 cup all-purpose flour
1/4 teaspoon smoked paprika
salt & pepper, to taste
1 large egg, beaten with 1 tablespoon milk
3/4 cup panko breadcrumbs
1 pound chicken tenderloins
2 tablespoons unsalted butter
1/4 cup reduced-sodium chicken broth
1/2 cup lemon curd
olive oil, for frying
1. In a shallow dish, combine flour and smoked paprika. Season generously with salt and pepper.
2. Dredge a piece of chicken tenderloin with the flour mixture. Dip in the egg/milk mixture, then coat with panko breadcrumbs. Shake to remove excess. Repeat the same process for remaining chicken.
3. Heat a large skillet over medium-high heat and coat with olive oil. Cook chicken until golden on each side. Transfer onto a paper towel-lined plate.
4. Dissolve the lemon curd in the chicken broth.
5. Using the same pan, reduce heat to medium-low then melt the butter. Pour the lemon curd/chicken broth mixture. Simmer 7 minutes until thickened. Spoon over the chicken.
6. Serve with steamed white rice.
Recipe by JG