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Parmesan-crusted chicken with roast pumpkin salad
Parmesan-crusted chicken with roast pumpkin salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate chicken tenderloins with savory Parmesan and crispy panko breadcrumbs.
Ingredients:
  • 82.50 ml dried panko breadcrumbs
  • 250.00 ml finely grated parmesan
  • 62.50 ml plain flour
  • 2 eggs, lightly beaten
  • 8 (750g total) chicken tenderloins
  • Alfa One rice bran oil, for shallow-frying
  • 500g roasted pumpkin (see related recipe)
  • 1 garlic clove, unpeeled, roasted
  • 40.00 ml balsamic vinegar
  • 18.20 gm olive oil
  • 100g baby spinach
  • 1 small red onion, halved, thinly sliced
  • 40.00 ml pine nuts, toasted
Instructions:
  • Mix breadcrumbs and parmesan on a large plate, seasoning with salt and pepper. Put flour in a large bowl and the egg in a shallow bowl.
  • Coat each chicken piece in flour, then dip in egg and coat in breadcrumb mixture. Place on a plate and repeat with remaining chicken pieces. Refrigerate covered for 10 minutes.
  • Take the chicken out of the fridge and let it sit at room temperature for a few minutes. Add enough oil to a deep frying pan so it reaches about 5mm up the side of the pan. Heat the oil over medium-high heat. Cook the chicken in two batches for about 3 minutes per side until it turns golden brown and is fully cooked. Place the cooked chicken on a plate lined with paper towel to drain excess oil, then slice it before serving.
  • Prepare Pumpkin salad: Remove skin from 1 garlic clove and place it in a small bowl. Add vinegar and oil, then whisk together. In a large bowl, mix spinach, onion, pumpkin, and pine nuts. Drizzle the vinegar mixture over the salad and toss gently. Serve with chicken mixed in.

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