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Cooking Time
Preparation Time :20 Min
Cook Time : 30 Min
Total Time : 50 Min
Ingredients
Serves : 4
6 tbsp canola oil
1/2 kgs chicken cutlets (about 4), 1/4 inch thick
1 pinch kosher salt and pepper ,to taste
1/2 cups all-purpose flour
2 nos eggs, beaten
1 cups bread crumbs
1 cups store-bought barbecue sauce
2 nos carrots, cut into sticks
4 nos celery stalks, cut into sticks
Directions
Heat 3 tablespoons of the oil in a large skillet over medium heat.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, then in the eggs (letting any excess drip off), then in the bread crumbs.
Working in two batches (using the remaining 3 tablespoons oil for the second batch), cook the chicken until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Cut into strips and divide among plates. Serve with the barbecue sauce and the carrot and celery sticks.