CHICKEN FINGERS WITH HONEY MUSTARD SAUCE

Finely ground Parmigiano-Reggiano helps frame a fresh and brilliant covering. Round out this finger-accommodating feast with crunchy crude vegetables. The panko bread scraps are accessible at numerous supermarkets and Asian markets.

INGREDIENTS

• 1/2 teaspoon paprika
• 4 boneless skinless chicken breasts
• 2 eggs
• 1 cup finely grated Parmigiano Reggiano cheese
• 1 cup finely grated Parmesan cheese
• 1 cup (Japanese bread_crumbs) panko bread crumbs
• 1 cup (Japanese bread_crumbs) fresh bread crumbs
• 4 teaspoons chopped fresh oregano (or 2 tsp/10 mL dried)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter melted
• Honey_Mustard Sauce:
• 1/3 cup light mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon liquid honey

METHOD

Honey Mustard Sauce: 

1. In small bowl, stir together mayonnaise, Dijon and honey. (Make-ahead: Cover and refrigerate for up to 3 days.)
2. Between sheets of plastic wrap, pound chicken with flat side of meat pounder or with rolling pin until 1/2 inch (1 cm) thick. Cut lengthwise on diagonal into 4- x 1-1/2-inch (10 x 4 cm) strips. In bowl, whisk eggs. In shallow bowl, combine cheese, bread crumbs, oregano, salt, pepper and paprika.
3. One at a time, dip chicken strips into eggs, letting any excess drip back into bowl. Dredge in cheese mixture, coating generously and pressing to adhere. (Make-ahead: Refrigerate, layered between waxed paper, in airtight container for up to 24 hours. Or freeze for up to 2 weeks; bake frozen, adding 5 minutes to baking time.)
4. Arrange on greased baking sheets; drizzle with butter. Bake in 425°F (220°C) oven until golden, crispy and no longer pink inside, about 15 minutes. Serve with dipping sauce.

Source: CHICKEN FINGERS WITH HONEY MUSTARD SAUCE