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Pine nut crusted chicken with warm kale salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Chicken crumb topped with crunchy pine nuts for added flavor and texture.
Ingredients:
  • 1 Free Range Egg
  • 50g plain flour
  • 240g breadcrumbs
  • 40g parmesan
  • 82.50 ml flat-leaf parsley, finely chopped
  • 40g pine nut
  • 500g RSPCA Approved Chicken Tenderloins
  • Vegetable oil, to shallow-fry
  • 140g pkt Chopped Kale
  • 100g semi-dried tomatoes
  • 42.00 gm lemon juice
Instructions:
  • In a shallow bowl, beat one whisked egg with 1/4 cup (60ml) water. Place flour in a separate bowl. Mix breadcrumbs, parmesan, parsley, and pine nuts on a plate. Coat chicken in flour, then dip in the egg mixture and breadcrumbs mixture before transferring to a plate.
  • In a large frying pan over medium heat, heat the vegetable oil until shimmering. Cook the chicken for 2-3 minutes on each side until golden and fully cooked. Transfer to a plate lined with paper towel and cover with foil to keep warm.
  • In a hot frying pan, swirl olive oil and sauté garlic until golden, about 2 minutes. Add kale, tomato, and lemon juice, cook briefly until the kale wilts. Enjoy with chicken.

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