- 0:30 Prep
- 0:12 Cook
- 4 Servings
- Capable cooks
Ingredients
- 1/2 cup plain flour
- 2 eggs
- 1/3 cup milk
- 2 cups fresh white breadcrumbs
- 3/4 cup finely-grated parmesan cheese
- 1/3 cup finely-chopped chives
- 600g chicken tenderloins, trimmed
- vegetable oil, for frying
- 1/2 cup whole-egg mayonnaise
- 1/4 cup sweet chilli sauce
- 1/2 lemon, juiced
- Steamed broccoli, to serve
- Steamed carrots, to serve
Method
- Step 1Place flour on a plate. Lightly beat eggs and milk together in a shallow dish. Combine breadcrumbs, parmesan and chives in a separate shallow dish.
- Step 2Coat chicken, 1 piece at a time, in flour, shaking off excess. Dip in egg mixture, allowing excess to drain. Coat in breadcrumb mixture. Press crumbs on with fingertips to secure.
- Step 3Pour oil into a large, non-stick frying pan until 1cm deep. Heat over medium heat. Cook chicken, in 2 batches, for 3 minutes each side or until golden and cooked through. Drain on paper towel.
- Step 4Meanwhile, combine mayonnaise, sweet chilli sauce and 1 tablespoon of lemon juice in a small bowl. Serve chicken with steamed vegetables and sweet chilli mayonnaise.
- Low carb
- Lower gi
Nutrition
2766 kj
Energy
32g
Fat Total
8g
Saturated Fat
49g
Protein
880.44mg
Sodium
17g
Carbs (sugar)
44g
Carbs (total)
All nutrition values are per serve
Notes
Timesaver tip: Place flour in a plastic bag with half the chicken. Twist bag top to seal and shake to coat chicken. Remove and repeat with remaining chicken.
- Author: Cathie Lonnie
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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