Name: Crumbed chicken tenderloins with asparagus salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup seasoned flour; 2 eggs, beaten; 1/2 cup dry breadcrumbs; 1/4 cup finely crushed almonds; 500 gram chicken tenderloins; oil, for shallow frying; Asparagus salad; 1 baby cos lettuce, leaves separated, torn; 1 bunch asparagus, trimmed, blanched; 1/4 cup grated parmesan; 1/4 cup olive oil; 2 tablespoon red wine vinegar; 1 teaspoon dijon mustard; 1 teaspoon honey

Crumbed chicken tenderloins with asparagus salad

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Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1/4 cup seasoned flour

2 eggs, beaten

1/2 cup dry breadcrumbs

1/4 cup finely crushed almonds

500 gram chicken tenderloins

oil, for shallow frying

Asparagus salad

1 baby cos lettuce, leaves separated, torn

1 bunch asparagus, trimmed, blanched

1/4 cup grated parmesan

1/4 cup olive oil

2 tablespoon red wine vinegar

1 teaspoon dijon mustard

1 teaspoon honey

Method

1.Place seasoned flour, eggs and combined crumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then crumb mixture. Chill for 5 minutes.

2.SALAD: In a bowl, combine leaves, asparagus and parmesan. In a jug, whisk together all remaining ingredients. Toss dressing through salad ingredients just before serving.

3.Heat oil in a frying pan on medium. Cook chicken for 3-4 minutes each side until golden and cooked through. Drain on paper towel Serve with salad.

To reduce the fat content, you can bake chicken on a baking paper-lined oven tray in a moderate oven, 180°C, for 10-15 minutes.
Note

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Ingredients

Method

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