I had a rather challenging and super-busy day. Lunch was a jerk chicken dish with spinach rice, steamed cabbage and of course, plantain. I grabbed this bite at a popular Jamaican restaurant called Golden Crust. It’s like a fast food eatery with home-cooked Jamaican meals. I made sure to get extra jerk sauce on the side. As expected, the food was very tasty. I was quite satisfied.
Later on, returning to my nest, to tell you the truth, I was in no mood to sweat over a range. However, my palate nudged me and requested something else. Being the pleaser that I am, I granted its wish. You see, I had a few pieces of chicken tenderloin already defrosted at the bottom shelf of the fridge. Pan-seared tenderloin strips were on my mind along with salad. So, I went to work.
I made sure to further slice my tenderloin a little thinner. With a dash of salt and black pepper along with crushed garlic, my tenderloins were seasoned. Instead of all-purpose flour, I lightly dusted my chicken in a little whole wheat flour. Then, they were placed in beaten egg solution in order to have the panko (Japanese breadcrumbs) adhere to chicken.
Chicken tenderloins were browned for approximately four to five minutes in a combination of olive and canola oil. Excess oil from chicken was drained on paper towel. I still have a portion of cilantro. A few sprigs were finely chopped and added to a store-bought ranch dressing along with a squeeze of lemon to freshen dressing.
I served my chicken tenderloins with a garnish of cilantro and placed same on a refreshing bed of garden salad. This was made up of avocado, iceberg lettuce, tomato slices, scallion, and shredded carrot.
Guys, my palate and I were super-happy and well satiated.