This tasty chicken is a cinch to make – dip it in flour, dunk in egg, cheese and breadcrumbs, then fry it and dig in!
Ingredients
- 75g (1/2 cup) plain flour
- 2 eggs, lightly whisked
- 45g (1/2 cup) dried (packaged) breadcrumbs
- 40g (1/2 cup) finely grated parmesan
- 12 (about 600g) chicken tenderloins
- Vegetable oil, to shallow-fry
- Mixed salad, to serve
Method
- Step 1Place the flour in a shallow bowl and season with salt and pepper. Place the egg in a separate shallow bowl. Combine the breadcrumbs and parmesan on a large plate.
- Step 2Dip 1 chicken tenderloin in the flour and shake off excess. Dip in the egg, then in the breadcrumb mixture, pressing firmly to coat. Place the chicken on a baking tray. Repeat with the remaining chicken, flour, egg and breadcrumb mixture. Cover loosely with plastic wrap and place in the fridge for 20 minutes to chill.
- Step 3Add enough oil to a large frying pan to come 1.5cm up the side of the pan. Heat over medium heat. Add half the chicken and cook for 4 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken, reheating the pan between batches.
- Step 4Divide the chicken and mixed salad among serving plates to serve.
- Low carb
- Lower gi
Nutrition
2185 kj
Energy
30g
Fat Total
6g
Saturated Fat
1g
Fibre
40g
Protein
21g
Carbs (total)
All nutrition values are per serve
Notes
Serving tip: To make the mixed salad, combine baby cos lettuce leaves, sliced Lebanese cucumber and cherry tomatoes. With a twist: Crunchy chicken & salad wrap: In step 4, divide the mixed salad among 4 white wheat wraps. Top with the crunchy parmesan chicken. Drizzle over mayonnaise and roll up firmly to enclose the filling.
- Author: Tracy Rutherford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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