Services  2                     Difficulty  Medium

A classic meal made tastier, our crumbed chicken will have you back for seconds. Turmeric and paprika add a pop of flavour to this Kiwi favourite. Juicy chicken with a fresh, tangy salad—quick to prepare and delicious!

Ingredients

Crumbed Chicken & Garden Salad

1 Bakers Delight Hi-Fibre Lo-GI White Block Loaf

2 x small chicken breasts, 200g
½ tsp turmeric
½ tsp paprika
4 cups mixed lead salad
2 tbsp homemade vinaigrette dressing
1 tbsp extra virgin olive oil
1 egg

Vinaigrette Dressing

½ cup extra virgin olive oil and ½ cup balsamic vinegar
Pepper and chilli flakes (optional)
1 tsp mustard of your choice eg Dijon
½ lemon, squeezed

Method

STEP 1

Cut off two thick slices from the Bakers Delight Hi-Fibre Lo-Gi Block Loaf and leave on the counter top over night to go hard and “stale” like. Cut the crusty bread into quarters and place in a food processor or blender until breadcrumbs form.

STEP 2

Prepare the vinaigrette dressing by combining all ingredients in a small jar and shake until combined. Keep sealed in refrigerator

STEP 3

In a medium bowl, whisk together egg and milk

STEP 4

Flatten chicken breast by beating gently with a wooden spoon

STEP 5

In a bowl, combine breadcrumbs with seasoning and mix well

STEP 6

Coat chicken in egg mixture and then press firmly into seasoned crumbs on both sides

STEP 7

To allow crumbs to set, sit crumbed chicken in the fridge for an hour if possible

STEP 8

Heat oil in a medium pan and cook chicken for 2-3 minutes per side until golden brown. Place on a paper towel when removed from the pan

STEP 9

Serve with dressed garden salad