- 1 1/2 cups grated Parmesan cheese
- 2 eggs
- 1 tablespoon water
- 1 pound skinless, boneless chicken breast halves, cut into strips
- 1/4 cup vegetable oil
- Place Parmesan cheese into a shallow bowl.
- Beat eggs and water together in a bowl.
- Dip chicken strips into the egg mixture.
- Press chicken into Parmesan cheese. Gently toss between your hands so any cheese crumbs that haven't stuck can fall away. Place the coated chicken onto a plate while coating the rest; do not stack.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips in batches until no longer pink in the center and crust is golden brown, about 4 minutes on each side.