2 Bakers Delight Cheesymite scrolls
1/2 cup plain flour
12 chicken tenderloins
1/4 cup olive oil
2 heads of baby cos lettuce, washed
250g cherry tomatoes, sliced in half
1/2 cup fresh basil leaves
70g shaved parmesan cheese
2 tsp Dijon mustard
2 tbsp whole egg mayonnaise
1 tsp caster sugar
2 tsp vinegar
Preheat fan-forced oven to 180C
Cut Cheesymite scrolls into chunks place in a food processor and blend until mixture resembles fine breadcrumbs.
Place eggs, plain flour and breadcrumbs into separate bowls. Dip each chicken tenderloin into the flour mixture, then the egg mixture and finally into the breadcrumbs ensuring that each tenderloin is evenly coated. Repeat process with each tenderloin.
Place a large non-stick pan over medium heat, add half the amount of olive oil, when hot add the chicken tenderloins and cook on each side until golden and crispy, add more olive oil if pan seems too dry. When crumb is golden, transfer tenderloins to lined baking tray and place in the oven for 10 minutes to bake.
Wipe down pan, add a few teaspoons of olive oil, when hot add prosciutto and fry until lightly crisp on both sides. Transfer to absorbent paper towel and set aside.
Place Dijon mustard, mayonnaise, sugar, salt and vinegar in mixing bowl and whisk well to combine, taste and adjust seasonings if needed. When you are ready to serve your salad place cos lettuce and tomatoes in mixing bowl, add dressing and toss well to combine. Divide salad onto serving plates.
Remove chicken from the oven and slice if you’d prefer. Top salad with chicken, prosciutto, parmesan and basil. Serve warm.