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Chicken Strips and Asparagus Sticks Recipe

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This recipe for Chicken Strips and Asparagus Sticks, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


2 pounds chicken cutlets, cut into strips
2 bunches asparagus, blanched and shocked
6 cups flour
8 eggs
1/4 cup milk
4 cups Italian breadcrumbs
2 cups grated Parmigiano Reggiano cheese
6 lemons, zested
1 bunch fresh thyme, stripped off the stems and chopped
Salt and pepper
1/2 gallon light olive or vegetable oil

Heat 2 inches of oil in a deep skillet on medium heat.
If you don't have a thermometer, place the handle end of a wooden spoon in the oil; if little bubbles appear around the handle, the oil is hot enough
Divide the flour between 2 large resealable bags and season with salt and pepper
Whisk together the eggs and milk in a shallow dish
Combine the breadcrumbs, cheese, lemon zest and thyme
Divide the breadcrumb mixture between 2 large resealable bags
Place the blanched asparagus in one of the bags of flour and the chicken strips in the other bag of flour; shake well
Transfer the asparagus first to the egg mixture and then to the breadcrumb bag; do the same to the chicken strips
Shake in breadcrumbs until coated completely
Carefully place the asparagus in the hot oil and fry until golden brown; Repeat with the chicken strips
Make sure to salt the asparagus and chicken strips as soon as they come out of the oil to get the best flavor




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