Roman Herb-Crusted Chicken Strips Recipe

Italian cuisine · 420 calories

Roman Herb-Crusted Chicken Strips recipe

About this recipe

Roman Herb-Crusted Chicken Strips are a delightful Italian-inspired snack perfect for a united family gathering. This recipe features succulent, high-protein chicken strips coated in a flavorful herb crust made with Italian seasonings and breadcrumbs, delivering a crispy and aromatic bite. Served with a tangy marinara dipping sauce, this dish is a crowd-pleaser for meat lovers and a great option for budget-friendly indulgence. The quick preparation and cooking process make it ideal for a snack that feels gourmet yet approachable. Perfect for a cozy evening or a casual date night, these chicken strips celebrate the bold and hearty flavors of Italian cuisine. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Basil Leaves
  • 50 g Parsley Leaves
  • - Chicken Breast
  • 1 Kg Sarwarpanko Breadcrumbs
  • - Parmesan Cheese Grated
  • 20 g Oregano
  • 60G Primi Piatti Red Chilli Flakes
  • 6 pcs White Eggs
  • - Olive Oil
  • 50 g Black Pepper Powder
  • 100 g Salt
  • 500 g Refined Flour

Instructions

  1. 1. Slice the boneless chicken breasts into thin strips, approximately 1 inch wide, and pat them dry with a paper towel.
  2. 2. In a bowl, mix breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, red chili flakes, black pepper powder, and salt to create the herb-crust mixture.
  3. 3. In a separate bowl, beat the eggs until smooth, and place the all-purpose flour in a third bowl.
  4. 4. Dredge each chicken strip in the flour, then dip it into the beaten eggs, and coat it thoroughly in the herb-crust mixture.
  5. 5. Heat olive oil in a large non-stick skillet over medium heat. Cook the chicken strips in batches for 4-5 minutes on each side until golden brown and fully cooked (internal temperature should reach 75°C/165°F).
  6. 6. Once cooked, transfer the chicken strips to a plate lined with paper towels to remove excess oil.
  7. 7. Garnish with parsley, if desired, and serve hot with marinara sauce on the side for dipping.