Panko breadcrumbs
Pumpkin seeds, coarsely chopped
Fresh parsley, finely chopped
Garlic cloves, finely chopped
Salt and pepper
Eggs
Chicken breasts, boneless and skinless, cut in strips
Vegetable oil
In a bowl, mix the the breadcrumbs, pumpkin seeds, parsley, and garlic. Season with salt and pepper.
In another bowl, beat the eggs. Add a little bit of water.
To coat the chicken strips, first soak them in the egg. Then, transfer immediately to the breading mix.
In a large non-stick skillet, heat the canola oil.
Double coat the chicken strips by repeating the breading step.
Brown the strips a few at a time in the oil while turning them once in a while. Once the chicken is cooked, serve immediately.
