Make the sauce- Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons
mustard powder, the lemon juice and 1 tablespoon water in a small
bowl. Season with salt and pepper. Set aside.
Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon
mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a
shallow bowl. Beat the eggs in another shallow bowl. Heat the
vegetable oil in a large nonstick skillet over medium-high heat. Dip
the chicken strips in the beaten egg and then in the breadcrumb
mixture, pressing so the coating sticks. Working in batches, add the
chicken to the skillet and cook until golden brown and crisp, about
3 minutes per side, adjusting the heat as needed. Transfer to paper
towels to drain.
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