Baked Chicken Strips with Salsa Rosa Sauce
By chef Marco Giampaoli
Juicy chicken strips baked until golden, served with a mildly spicy salsa rosa sauce. A lighter version of a popular classic for a quick dinner.
- 30 min
- total
- Medium
- level
5 min prep · 25 min cook
What you will need
-
Chicken Breast 1 pcs -
Breadcrumbs 50 g -
Eggs 1 pcs -
Plain Flour 50 g -
Mayonnaise 1 tbsp -
Ketchup 0.5 tbsp
-
Mustard 0.5 tbsp -
Lemon 0.25 pcs -
Ground Paprika 0.5 tsp -
Chili Powder 0.25 tbsp -
Worchester 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍗✨
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Cut the chicken. Cut the chicken breasts into thin strips.
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Season the chicken. Season the meat with salt, pepper, and ground paprika.
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Prepare the bowls. Prepare three bowls - one with flour, the second with beaten egg, and the third with breadcrumbs.
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Coat the strips. Coat the chicken strips in flour, egg, and breadcrumbs in sequence.
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Bake the strips. Arrange the strips on a baking tray lined with baking paper, drizzle with oil, and bake in the oven at 200 C for about 25 minutes, turning them halfway through.
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Prepare the sauce. Mix mayonnaise, ketchup, mustard, lemon juice, and optionally Worcestershire sauce into a smooth dip.
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Season the sauce. Season the dip with salt to taste and optionally a pinch of chili.
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Let it rest. Remove the finished strips from the oven and let them rest briefly.
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Serve. Serve with the sauce 🍽️✨
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