For the sauce, combine all ingredients. Chill if not using in the near future.
For the chicken, in a small bowl, beat eggs, then stir in salad dressing/mayo. In a shallow pie plate, combine bread crumbs, Parmesan cheese, the 1/3 cup toasted sesame seeds and pepper. Dip each chicken strip into egg mixture, then into crumb mixture, shaking off excess.
In a large, deep skillet, over medium-high, heat about half the peanut oil to 350 degrees. Fry chicken strips in batches, about 5 minutes per batch, turning frequently, until done. Remove each batch to a paper-towel-lined baking sheet, tent loosely with foil and place in a 300 degree oven until ready to serve. Add more oil to skillet if needed. Garnish at will at serving time. Don't forget the tahini dipping sauce. Makes 6 or more servings.
We like to serve this with hot buttered farfalle noodles sprinkled with plenty of shredded Parmesan. And a mixed green salad — just a few different lettuces, some scallion greens, fresh tomatoes and a light vinaigrette.
1 cup thinly sliced baby bella mushrooms
2 cloves garlic, minced
2 to 3 tablespoons olive oil
6 (4-ounces or so) boneless, skinless chicken breast halves, trimmed, if needed and lightly pounded to make a bit thinner
1/2 cup extra-dry vermouth
1/4 cup fresh lemon juice
3 tablespoons small capers, patted dry
3 tablespoons chopped, fresh flat-leaf parsley
1 tablespoon minced, fresh basil
In a large, non-stick skillet, over medium-high, heat 2 tablespoons olive oil. Add mushrooms and garlic and cook just until mushrooms are "wilted," about 3 minutes.
Sprinkle pepper over chicken breasts; add salt if you feel you must. Push mushrooms/garlic to sides of skillet. Add remaining olive oil if needed. Add chicken breasts (you may have to do this in batches). Cook about 5 minutes per side. Remove mushrooms/garlic and chicken from skillet; if cooking in two batches, remove mushrooms/garlic from skillet along with first batch of chicken. Arrange in a serving platter. Tent loosely with foil to keep warm; continue with second batch of chicken if necessary.
When all chicken is cooked and in the platter, add vermouth, lemon juice and capers to the skillet and simmer to reduce liquid to about 1/3 cup. Stir in parsley and basil briefly. Spoon over chicken in platter. Makes 6 servings.
This Asian approach features orange marmalade, which helps mellow the ginger and chili oil, and thicken the pan "gravy." Serve with our lo mein style noodles. And our cucumber salad on the side.
For the lo mein, try this free-form approach. Cook about 6 ounces vermicelli to al dente. Drain and run under cold water to remove starch. Drain well. Place in a bowl and add some peanut oil and some dark sesame oil. Toss well. Add a little peanut oil to a large, non-stick wok or skillet set over medium heat. Stir-fry noodles, in batches, until just heated through. Add some slivered snow peas, shredded carrots, paper-thin garlic slices, finely sliced scallions and stir-fry 3 minutes. Add some reduced-sodium soy sauce and a bit of rice wine. Heat through. Serve warm.