Picture from everydayfoodblog.marthastewart.com
2 boneless, skinless chicken breasts (about 1 pound)
1 cup panko breadcrumbs
1/3 cup grated Parmesan cheese
1 tablespoon vegetable oil
1/2 cup all-purpose flour
Salt and pepper
3 large eggs, lightly beaten
(Mom's Note: I had about 3 pounds of chicken breasts and the 3 eggs were just perfect for it. If you are only using 1 pound of chicken breasts, cut the 3 eggs down to 1 egg.)
Spread the panko crumbs on a rimmed baking sheet and bake in a 400 degree oven for 6 to 8 minutes. Transfer to a shallow dish, add Parmesan, drizzle with oil to combine.
Prepare the chicken breasts: Cut the breasts into 3 sections across the grain (the short way). This makes about 2 inch segments. Now slice the 2 inch width into 1/2 inch sections. When you get to the "thin" end of the breast, you will need to cut it on the diagonal so the pieces are evenly sized.
Place flour in a shallow dish and season with salt and pepper. Place the lightly beaten egg(s) in another separate shallow dish.
Increase oven temperature to 450 degrees.
Coat the chicken in the seasoned flour, shaking off the excess then placing them upon a sheet of parchment paper and letting them sit for 10 minutes. You will notice that the flour is absorbed on the chicken pieces. Reflour the chicken pieces. Dip in egg, then coat with panko, pressing to adhere. Place on a sprayed cookie sheet. Bake until chicken is cooked through, about 12 minutes, flipping halfway through. Serve nuggets with sauce.
HONEY MUSTARD SAUCE
Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayo and honey.
SPICY KETCHUP SAUCE
Combine 1/4 cup ketchup, 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayo.
Recipe from Martha Stewart's Everyday Food website