Name: Crumbed chicken tenderloins with asparagus salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 62.50 ml seasoned flour; 2 eggs, beaten; 125.00 ml dry breadcrumbs; 62.50 ml almonds, finely crushed; 500g chicken tenderloins; Oil, for shallow frying; 1 baby cos lettuce leaves, separated, torn; 1 bunch asparagus, trimmed, blanched; 62.50 ml grated parmesan; 56.88 gm olive oil; 40.00 ml red wine vinegar; 5.90 gm dijon mustard; 7.20 gm honey

Crumbed chicken tenderloins with asparagus salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Simplify family dinners with this fabulous creation.

Ingredients:

62.50 ml seasoned flour
125.00 ml dry breadcrumbs
62.50 ml almonds, finely crushed
500g chicken tenderloins
Oil, for shallow frying
1 baby cos lettuce leaves, separated, torn
1 bunch asparagus, trimmed, blanched
62.50 ml grated parmesan
56.88 gm olive oil
40.00 ml red wine vinegar
5.90 gm dijon mustard
7.20 gm honey

Instructions:

Combine fresh, crisp leaves with tender asparagus and tangy parmesan in a bowl. Whisk together the rest of the ingredients in a jug. Right before serving, mix the dressing with the salad ingredients.
Prepare three bowls: one with seasoned flour, one with beaten eggs, and one with a mixture of breadcrumbs and nuts. Coat the chicken in flour, then dip it in the eggs, and finally coat it with the crumb and nut mixture. Allow the chicken to chill for 5 minutes.
Heat oil in a frying pan over medium heat. Cook chicken for 3-4 minutes on each side until golden brown and fully cooked. Drain on paper towel and serve with salad.

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