Ingredients
- 750 grams boneless skinless chicken breasts (3 breast halves)
- 1/3 cup flour ( plain)
- Salt, to taste
- Pepper, to taste
- 2 eggs, lightly beaten
- 1 clove garlic, minced
- 1 1/3 cups panko breadcrumbs
- Vegetable oil, for shallow-frying
- 1 avocado, halved and sliced
- Japanese mayonnaise, to serve
- FOR SALAD
- 3 cups cabbage, shredded (Chinese cabbage)
- 1 large (150 grams) carrot, shredded (peeled)
- 2 spring onions (green, thinly sliced)
- 1/4 cup sesame salad dressing (Japanese-style roasted sesame dressing)
How to Make
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Step 1: Cut each fillet horizontally through the side to give two thin pieces and then place each between two sheets of plastic wrap and gently pound with a meat mallet to slightly flatten to about 1cm thick.
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Step 2: Dust chicken in flour seasoned with salt and pepper and one at a time, dip in combined eggs and garlic and then coat in crumbs, pressing on lightly and place on a tray, repeat until all the chicken is coated.
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Step 3: Heat oil in a medium, non-stick frying pan over a medium heat and add chicken in two batches and shallow-fry for about 3 minutes on each side, or until cooked and then drain on absorbent kitchen paper and cut diagonally in half.
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Step 4: Meanwhile, make salad - combine all ingredients in a bowl and mix well.
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Step 5: Serve chicken with salad and top with avocado and mayonnaise.
We hope you enjoy this recipe!
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