Name: Parmesan Chicken Tenders
Total time: 35 min
Ingredients: 1 cup shredded Parmesan cheese (3 ounces); 1 cup panko bread crumbs; ½ teaspoon plus ¼ teaspoon table salt , measured separately; 3 large eggs; 3 tablespoons all-purpose flour; 1 pound chicken tenderloins; 2 tablespoons plus 2 tablespoons extra-virgin olive oil

Why This Recipe Works

Cheese, please! We coat these chicken tenders in a mixture of equal parts Parmesan cheese and panko bread crumbs for a cheesy-crunchy crust. Savory Parmesan adds a lot of flavor to this dish, but not a lot of moisture, which would make our coating soggy. As Parmesan cheese ages for anywhere from a few months to a few years, it loses a lot of moisture. This gives it a drier, firmer texture and also concentrates its flavor. While you’re cooking the chicken tenders, have kids do a cheese taste test to help them build some of their food vocabulary: Let them try a few nibbles of Parmesan cheese and whatever other cheeses you’ve got in the refrigerator. Have kids describe the flavor and texture of each cheese. You can nudge them by asking if the flavor is strong or mild, or if the texture is smooth, creamy, or crumbly.

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Instructions

In shallow dish, combine Parmesan, panko, and ½ teaspoon salt. Use wooden spoon to stir until well combined.

In large bowl, whisk together eggs, flour, and remaining ¼ teaspoon salt. Add chicken to egg mixture and turn to coat well.

Remove 1 piece of chicken, letting extra egg drip off, and add to dish with Parmesan mixture. Use your hands to gently press Parmesan mixture onto chicken. Transfer to large plate. Repeat with remaining chicken. Wash your hands.

In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat for 2 minutes (oil should be hot but not smoking). Use tongs to carefully place half of chicken in skillet. Cook until golden brown and crispy on first side, 3 minutes.

Use clean tongs to flip chicken and cook until chicken registers 165 degrees on instant-read thermometer, 3 to 4 minutes (ask an adult for help). Transfer cooked chicken to serving platter.

Repeat cooking in steps 4 and 5 with remaining 2 tablespoons oil and remaining chicken. Serve.