Crisp Chicken and Egg Salad (With Dressing)

40m
Prep Time
15m
Cook Time
55m
Ready In

Recipe: #15440

November 01, 2014



"From recipes plus, suggested you could add shaved ham or bacon as well."

Original is 4 servings

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.

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