Crisp Chicken and Egg Salad (With Dressing)

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.