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Chilli-crumbed chicken pockets

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 1 avocado, coarsely chopped
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried chilli flakes
  • 75g (1 1/2 cups) panko breadcrumbs
  • 4 (about 500g) uncrumbed chicken breast schnitzels
  • Extra virgin olive oil, to shallow-fry
  • 2 pita bread rounds, halved
  • 50g snow pea sprouts, trimmed
  • 1 truss tomato, sliced
  • Chilli sauce, to serve
  • Fresh basil leaves, to serve


  • 1
    Use a fork to coarsely mash the avocado in a bowl. Add the mayonnaise and mash to combine. Season. Set aside.
  • 2
    Combine the mustard and chilli in a bowl. Place breadcrumbs on a plate. Use a pastry brush to brush the chicken with the mustard mixture. Press both sides well into the breadcrumbs. Place on a tray.
  • 3
    Pour enough oil into a large frying pan to come 2cm up the side. Heat over high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until crisp and cooked through. Transfer to a plate. Drain excess oil from the pan. Warm the bread in the pan for 30 seconds each side.
  • 4
    Serve the bread topped with the avocado mixture, chicken, sprouts, tomato, chilli sauce and basil.

Source: taste.com.au


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