Slightly Spicy Chicken Strips

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1/2 inch strips lengthwise
• 2 eggs, separated (only using egg white, reserve yolk in the refrigerator for future use)
• 1 tsp cayenne pepper
• 1 tsp ground mustard powder
• 1 tsp ground white pepper
• 1/4 tsp cinnamon
• salt, to taste
• 1 1/2 cup breadcrumbs
• Carbonell Extra Virgin Light Olive Oil (amount will depend on size of pan used)
• 1 lemon (optional)

Directions

1. In a large bowl, whip egg whites lightly with a small amount of water. Mix in cayenne pepper, mustard powder, white pepper, cinnamon and salt. Place chicken strips in egg white mixture and make sure all strips are coated with mixture. Set aside.
2. In another bowl or plate, pour in the breadcrumbs. Set aside.
3. Heat a cast iron or stainless steel skillet with Carbonell Extra Light Olive Oil on medium heat.
4. Working one strip at a time to ensure even coating, take chicken strip from egg white mixture and place in breadcrumbs to coat. Place coated chicken strip into the hot oil carefully. Do not overcrowd the pan.
5. Once golden brown, flip chicken strips and brown the other side. Cook about 6 to 8 minutes total or until no longer pink inside. Place chicken strips on a paper towel to absorb any excess olive oil. If desired, season lightly with a squeeze of lemon.