Introduction
A staple meal made tastier, our crumbed chicken recipe will have you coming back for seconds. Turmeric and paprika make all the difference in this delightful lunch or dinner recipe, adding a pop of flavour to an Aussie favourite. The succulent crumbed chicken is perfectly balanced next to the fresh and tangy side salad, and it’s fairly quick to prepare too!
Ingredients
Crumbed Chicken & Garden Salad
Vinaigrette Dressing
Method
Cut off two thick slices from the Bakers Delight Hi-Fibre Lo-Gi Block Loaf and leave on the counter top over night to go hard and “stale” like. Cut the crusty bread into quarters and place in a food processor or blender until breadcrumbs form.
Prepare the vinaigrette dressing by combining all ingredients in a small jar and shake until combined. Keep sealed in refrigerator
In a medium bowl, whisk together egg and milk
Flatten chicken breast by beating gently with a wooden spoon
In a bowl, combine breadcrumbs with seasoning and mix well
Coat chicken in egg mixture and then press firmly into seasoned crumbs on both sides
To allow crumbs to set, sit crumbed chicken in the fridge for an hour if possible
Heat oil in a medium pan and cook chicken for 2-3 minutes per side until golden brown. Place on a paper towel when removed from the pan
Serve with dressed garden salad
