Chicken Tenderloins



Tenderloins are perfect for this dish. Chicken breast would have been a little too thick for me. This dish is great for dinner or a brunch. These crispy light tenderloins absorb all the flavors especially the versatile Penzeys Mural of Flavor spice. We love using Penzeys Spices  and  often use them in many dishes we create. I also felt the parmesan panko and lemon juice gave this recipe a very garden fresh flavor. It’s so nice to bring a new savory taste to chicken.

Prep time:  35 -40  minutes        Cook time: 35 minutes        Yield:  3 servings          Difficulty: easy


6 boneless, skinless tenderloins

1 cup of all-purpose flour

1  cup of parmesan cheese

1 cup of plain panko

2 tablespoons of thyme

1 tablespoon of lemon juice

1 tablespoon of peppercorn

3 teaspoons of Mural of Flavor

1/8 teaspoon of  sea salt

2 teaspoons of olive oil

1/2 stick of butter

1 egg


Preheat oven to 350° F then combine flour, peppercorn and thyme on wax paper. Add egg, salt, lemon juice and olive oil in a bowl and combine shredded parmesan cheese and panko on another sheet of wax paper. Start with flour using one tenderloin at a time and dredge  throughout the flour mixture followed by dredging through egg mixture and lastly through parmesan and panko mixture.

Allow tenderloins to rest in fridge for 15 minutes. Then place in skillet in brown butter sauce and sauté for 15 minutes on low heat. Transfer to oven and bake for 20 minutes or until cooked throughout and crispy.

Mural of Flavor consist of: dried shallots, onions, garlic, lemon peel, chives and orange peel.

Thanks for stopping by.


Adaplted from


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