Preparation time: 15΄
Cooking time: 3΄-5΄
For 2 persons
2 chicken breast fillets
Sunflower oil for frying
For the breading:
200 gr. flour
2 tbsp. Mustard Mild KYKNOS
250 gr. panko
150 gr. Ketchup 0% Added Sugar KYKNOS
Freshly ground pepper
Place the chicken breasts on a cutting board and with a sharp knife cut the breasts into small fillets. Sprinkle with salt and freshly ground pepper and mix well.
Place in 3 separate bowls the flour, the beaten eggs, the Mustard Mild KYKNOS and the panko in the last one.
Bread the chicken fillets, passing them first through the flour, then through the beaten eggs, and after draining them well, pass them through the panko and place them side by side on non-stick paper.
Place a deep frying pan on high heat with 3-4 fingers of sunflower oil to heat up well and fry the chicken pieces for 3-5 minutes, in total on both sides.
When the chicken strips are ready, remove them from the pan and place them on a plate, lined with kitchen paper to absorb the excess sunflower oil, and sprinkle them with salt.
Serve the chicken strips on a large plate together with the Ketchup 0% Added Sugar KYKNOS in a bowl next to it.