Crispy Herbed Chicken Strips

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Ingredients

• 2  cups  panko bread crumbs
• 1/4  cup  chopped fresh dill
• 8  small chicken cutlets (1½ pounds total), cut into wide strips
• kosher salt and black pepper
• 1/4  cup  all-purpose flour
• 1  large egg, beaten
• 3  tablespoons  olive oil
• 2  Kirby cucumbers, cut into spears
• 1/2  cup  ranch dressing

Directions

1. In a shallow bowl, combine the bread crumbs and dill.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
3. Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
4. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
5. Serve with the cucumber spears and ranch dressing.