Crumbed Chicken with Chilli Lime Crunch Salad Recipe
How to make Crumbed Chicken with Chilli Lime Crunch Salad
Method:
- Preheat oven to 180°C (160°C fan-forced). Cut each breast in half lengthways to create 2 thinner pieces per breast. Tenderise with meat mallet, if very thick and you want to reduce the thickness of the chicken.
- Spread the plain flour onto a plate and season with salt and pepper. Add the bread crumbs to the plate. Beat egg into a low bowl and set up your crumbing station.
- Dip chicken into flour, then egg and then bread crumbs onto a large plate. Add the chicken, making sure each piece is evenly coated.
- Place the coated chicken onto a baking tray in a single layer. Spray well on both sides with olive oil and bake for 15 minutes, turning halfway through.
- Set the chicken aside to rest. Place the salad, dressing and crispy noodles into a large bowl and stir to combine.
- Slice the chicken and serve with the salad and lime wedges.
Tip: For maximum crunch, add the noodles and dressing just before serving. You can simply drizzle the dressing over the chicken and salad rather than tossing it through beforehand.
*Optional: You can make your own katsu-style crumb using panko crumbs and an extra egg to coat.
You can also pan fry instead of oven baking this crumbed chicken, by placing a small amount of olive oil in a fry pan and cooking for 3-4 minutes each side, or until cooked through.