A bit of a prep process, but well worth it, and what a retro treat at our dinner table. I seldom eat fried foods and hate the mess of it all, so this was a nice treat…Golden nuggets of chicken begin with panko crumbs seasoned with a perky Italian seasoning that I bought from Sam’s Club (in a grinder bottle), freshly grated Pecorino Romano, and freshly ground pepper.

Next is the whisked egg blend with some Romano cheese and ground pepper. Chunky chicken breasts cut into 1-inch pieces, stirred into the egg blend, and refrigerated until time to fry in EVOO.
As far as the ingredients go, I eliminated the salt, and I only had sliced pepperoncini, which turned out to be a nice shortcut for me. I did cut the recipe in half, and I still have plenty leftover…serve with brown rice or noodles and a salad.

NOTES: I also strained off a lot of the EVOO left in the pan, saving just enough to finish the onions, mushrooms, and peppers.

Recipe Enjoy!