For the sesame baked chicken strips, cut the WECH chicken cutlet into 8 equal strips about one centimeter thick. Then coat the strips evenly with salt and pepper on both sides (about half a tsp total for all eight pieces). To ensure the meat is evenly coated with salt and pepper, briefly roll up and down on the work surface after seasoning.
For the breading, beat 2 eggs with a fork in a shallow bowl or soup plate until yolks and yolks are combined. Prepare 2 more bowls/soup plates and fill one with 50 g flour and the other with a mixture of 50 g breadcrumbs and 30 g sesame seeds.
Dredge the chicken strips one at a time first in flour, turning once and patting down. Then wet them with egg and let them drain. Finally, coat in the breadcrumb-sesame mixture, turning and dredging so that the strips are evenly coated on each side.
Melt 125g clarified butter in a frying pan on speed 5 of 6 and heat until hot (the bottom of the pan should be covered with clarified butter to a height of about half a centimeter). Heat test: If the hot fat immediately bubbles when the chicken strips are inserted, it has reached the optimum temperature. Place the chicken strips in the hot clarified butter and bake for about 6 minutes (about 3 minutes per side) until golden brown and crispy. Keep basting the chicken strips with clarified butter during baking.
Preparation Tip:
When breading, do not press or tap the chicken strips firmly in the breadcrumb and sesame mixture so that the breading rises when baked out, making it nice and crispy.
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