This recipe is a comfort food for me, my mother used to make it all the time when my sister and I were kids. It was a welcome reminder of home when I made it for the first time in a long time last week. Enjoy!
1 ½ sleeves round buttery crackers, crushed (about 2 1/3 cups)
1 cup grated Parmesan cheese
1 ¼ cup all-purpose flour
1 teaspoon dried thyme leaves
1 teaspoon salt
3 large eggs
2 tablespoons milk
1 ½ pounds of chicken tenderloins
¼ cup butter, melted
Preheat oven to 375 degrees. Spray a rimmed baking sheet with non stick cooking spray.
In a large shallow dish, combine crushed crackers, cheese, flour thyme, and salt.
In a separate large shallow dish, whisk large eggs and milk until blended.
Dip tenderloins in egg mixture, letting excess drip off; dredge in cracker mixture pressing to adhere. Dip coated tenderloins in egg mixture again, letting excess drip off; dredge in cracker mixture, pressing to adhere. Place on prepared baking sheet. Drizzle with melted butter. Bake for 20 to 23 minutes or until chicken is cooked through.