Ingredients
1 cup Bread Crumbs
12 strips Chicken Cutlet Strips
3/4 cup Flour
2 Eggs
1 teaspoon Salt and Pepper
3 tablespoons Grated Parmesan Cheese
6 strips Bacon
1 cup Mayonaisse
2 tablespoons Maple Syrup
1 tablespoon Lemon Juice
2 tablespoons Rice Vinegar
1 pound Cole Slaw Bag Mix
3 tablespoons Parsley
3/4 cup Olive Oil
12 pieces Flour Tortillas
Preparation
Setup 3 bowls for flour, eggs and bread crumbs/parm cheese in that specific order. Salt and pepper chicken cutlet strips
Make yourself a thick margarita and drink about 1/2 to ensure you are in the right frame of mind
Tune in Sonos to Earth Wind and Fire as that will also help set the mood for the cooking adventure
OK. Now… drag chicken strips through flour, egg and crumbs in that order. Set aside on plate for cooking later.
Pan fry bacon and set aside. Reserve bacon oil as this adds a ton of flavor to anything!
Combine about 1/4 cup of mayo with some maple syryp and add some bacon grease. Person preference with regards to taste
Heat olive oil over medium/high heat and start cooking chicken strips
In separate bowl combine slaw mix, 3/4 cup mayo, maple syrup, rice vinegar, lemon juice, parsley, S+P
Stir slaw mix with large spoon until desired consistency
Cut Chicken strips and dice bacon into small bits and reserve in bowl
Prepare tortillas and setup assembly line for preparation
At this point you should be onto your second margarita. Enjoy!
