Ingredients
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1/3 cup tomato sauce
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1 1/2 tablespoons Worcestershire sauce
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1 tablespoon soy sauce
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1 teaspoon Dijon mustard
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2 large chicken breast fillets
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1/4 cup plain flour
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1 egg
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1 cup panko breadcrumbs
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2 tablespoons vegetable oil
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3 cups shredded iceberg lettuce
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1 telegraph cucumber, halved lengthways, sliced diagonally
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1 avocado, thinly sliced
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1 tablespoon lemon juice
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1 green onion, thinly sliced
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Medium-grain rice, cooked, to serve
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Sesame seeds, toasted, to serve
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Lemon wedges, to serve
Method
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1Combine tomato sauce, Worcestershire sauce, soy sauce and mustard in a bowl. Set aside until required.
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2Cut each chicken breast in half horizontally to form 2 thin fillets.
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3Place flour on a plate. Season with salt and pepper. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken.
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4Heat vegetable oil in a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.
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5Place lettuce, cucumber, avocado and lemon juice in a large bowl. Toss gently to combine. Drizzle chicken with sauce and sprinkle with green onion. Serve with salad, rice, sesame seeds and lemon wedges.
Source: taste.com.au
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