Ingredients
• 1/3 cup plain flour
• 2 eggs
• 2 cups fresh multi-grain breadcrumbs
• 1 lemon, rind finely grated
• 1/2 cup grated parmesan cheese
• 1/3 cup flat-leaf parsley leaves, chopped
• 800g chicken tenderloins, tendons removed, trimmed
• canola oil, for shallow-frying
• mashed potato, steamed green beans and lemon wedges, to serve
Method
1. Preheat oven to 130°C. Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, lemon rind, parmesan, parsley and salt and pepper in a separate shallow dish.
2. Lightly coat chicken in seasoned flour, shaking off excess, then dip in egg, then breadcrumb mixture, pressing crumbs on gently with your fingertips to coat.
3. Add oil to a large frying pan so it is 1cm deep. Heat over medium-high heat until sizzling. Cook chicken, in batches, for 2 minutes each side or until just cooked through. Transfer to a baking tray and keep warm in oven.
4. Serve chicken with mashed potato, green beans and lemon wedges.
