Ingredients
- 1/2 cup plus 1 tbsp olive oil
- 4 minced garlic cloves
- 1 14.5 oz can diced tomatoes
- 1 tbsp shredded fresh basil
- salt + pepper
- 1/2 cup flour
- 2 large eggs
- 1 cup panko bread crumbs
- 1 cup shredded parmesan cheese
- 1 1/2 pounds chicken tenderloins
Preparation
Step 1
1. Heat 1 tbsp oil in sauce pan over medium heat until shimmering. Add garlic and cook until fragrant, 30 seconds. Stir in tomatoes and simmer until slightly thickened, about 7 minutes. Mash mixture until only small chunks of tomato remain. Stir in basil and season with salt + pepper to taste. Cover and keep warm.
2. Spread flour in shallow dish. Beat eggs in 2nd dish. Combine panko and cheese in 3rd dish. Pat chicken dry with paper towels and season with salt and pepper. One at a time, dredge tenderloins in flour, drip in eggs and coat with panko mixture, pressing to adhere.
3. Heat 1/4 cup oil in large skilled over medium heat until shimmering. Cook half of chicken until golden brown, about 3 minutes per side. Transfer to paper towel lined plate. Wipe out skillet and repeat with remaining oil and chicken. Serve chicken with marinara dipping sauce.