Panko Crusted Chicken Strips with Matcha Crema

Panko breadcrumbs do one thing better than any other coating — they stay light and shatter when you bite into them. These chicken strips lean into that, keeping the crust simple so the matcha crema can do the heavy lifting. The crema is cool, slightly bitter, and just rich enough to complement the crunch without overwhelming it. Whether you're making these for the table or straight off the sheet pan for yourself, they disappear fast.

Ingredients

• 1 large egg
• 1 tablespoon water
• 1 1/2 cups Panko breadcrumbs
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breast, cut on the diagonal in 1/2-inch thick strips
• Avocado oil
• Matcha Salt
• Lemon zest
• Chopped fresh Italian parsley
• Matcha Crema

Instructions

1. Lightly whisk the egg and water in one bowl. Combine the panko, cheese, lemon zest, salt, and black pepper to another bowl. Dip the chicken pieces in the egg mixture, then dredge in the breadcrumbs. Arrange on a plate.
2. Heat 1 tablespoon of oil in a large skillet, preferably cast-iron. Pan fry the chicken, in batches, until golden brown on both sides and cooked through, 6 to 8 minutes, turning once or twice.
3. Repeat with the remaining chicken, adding more oil when the pan dries out. Transfer to a serve on a plate and sprinkle with Matcha Salt. Garnish with lemon zest and parsley. Serve with the Matcha crema for dipping.

Notes

• Serves 2 to 3