Crumbed Chicken & Garden Salad

Prep time: 5 mins | Cook time: 15 mins

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!

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

Products featured in this recipe

Hi-Fibre Lo-GI White Block Loaf

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FAQs

To get your breadcrumbs to stick to the chicken, try chilling the breaded chicken in the fridge for an hour to help firm up the egg mixture. You can also coat the chicken breast in a thin layer of flour before dipping it in the egg mixture to help the breadcrumbs stick.

There’s no shortage of things that go well with crumbed chicken, but you can’t go wrong with side salad. Perfect for lunch or dinner, crumbed chicken with a side salad is a great light meal. If you want a more hearty meal, try it with mashed potato, chips, bread, vegetables, or coleslaw.

When you’re cooking crumbed chicken and need to check whether it’s done, slice it in the thickest part with a knife. If it’s cooked the flesh should be white, and the juices clear. You can also use a thermometer to check the internal temperature of the chicken.

Ingredients