Crisp Chicken and Egg Salad (With Dressing)
"From recipes plus, suggested you could add shaved ham or bacon as well."
Ingredients
Nutritional
- Serving Size: 1 (504.7 g)
- Calories 776.1
- Total Fat - 49.3 g
- Saturated Fat - 10 g
- Cholesterol - 698.5 mg
- Sodium - 547.8 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 5.3 g
- Sugars - 6.9 g
- Protein - 52 g
- Calcium - 251.7 mg
- Iron - 8.1 mg
- Vitamin C - 34.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Separate one egg, reserving the egg white.
Step 2
Process yolk, whole egg, mustard and juice until frothy.
Step 3
With motor running, very gradually add 1/2 cup rice bran oil until mixture thickens.
Step 4
Add basil, 2 tablespoons parmesan and 1 tablespoon hot water, process briefly to combine and then transfer to a medium jug and season with salt to taste and then set aside.
Step 5
Cut chicken in half horizontally and place chicken between sheets of baking paper and pound gently to flatten slightly.
Step 6
Whisk reserved egg white with milk in a shallow bowl.
Step 7
Place flour on a plate.
Step 8
Combine remaining parmesan and breadcrumbs on another plate.
Step 9
Dust chicken with flour, shaking off excess and then dip in milk mix and finaly in crumb mix to coat evenly.
Step 10
Place on a plate and cover with plastic food wrap and chill for 15 minutes.
Step 11
Pour extra oil into a large frypan to 2cm deep and heat over moderate heat.
Step 12
Shallow fry chicken in batches for 2 minutes each side or until golden and cooked.
Step 13
Drain on paper towels and then slice.
Step 14
Combine lettuce leaves, avocado, tomato, sprouts and chicken on a platter and top with quartered hard boiled eggs and drizzle with basil dressing.
Step 15
Serve at once.
Tips
No special items needed.