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Crumbed Chicken & Garden Salad
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!
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Crumbed Chicken & Garden Salad
2 x small chicken breasts, 200g
1 ½ cups panko crumbs
½ tsp turmeric
½ tsp paprika
4 cups mixed lead salad
2 tbsp homemade vinaigrette dressing
1 tbsp extra virgin olive oil
1 egg
½ tbsp milk
Vinaigrette Dressing
½ cup extra virgin olive oil and ½ cup balsamic vinegar
Pepper and chilli flakes (optional)
1 tsp mustard of your choice eg Dijon
½ lemon, squeezed
Method
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Step 1
Prepare the vinaigrette dressing by combining all ingredients in a small jar and shake until combined. Keep sealed in refrigerator
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Step 2
In a medium bowl, whisk together egg and milk
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Step 3
Flatten chicken breast by beating gently with a wooden spoon
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Step 4
In a bowl, combine panko crumbs with seasoning and mix well
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Step 5
Coat chicken in egg mixture and then press firmly into seasoned crumbs on both sides
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Step 6
To allow crumbs to set, sit crumbed chicken in the fridge for an hour if possible
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Step 7
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
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Step 8
Serve with dressed garden salad
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