Ingredients
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2 (about 600g) chicken breast fillets
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150g (1 cup) plain flour
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2 eggs, lightly whisked
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90g (1 cup) dried (packaged) breadcrumbs
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40g (1/2 cup) shredded parmesan
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Vegetable oil, to shallow-fry
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125g (1/2 cup) mayonnaise
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1 teaspoon grated lemon rind
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1 teaspoon baby capers, rinsed
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500g sourdough French bread stick (baguette), cut into 6 pieces, halved horizontally
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50g baby rocket leaves
Method
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1Cut each chicken breast lengthways into 6 slices. Place 1 piece of chicken between 2 sheets of plastic wrap. Use the flat side of a meat mallet or a rolling pin to flatten. Repeat with remaining chicken. Place the flour, egg and breadcrumbs in 3 separate shallow bowls. Season each with salt and pepper. Add parmesan to breadcrumbs and toss to coat.
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2Dip each piece of chicken in the flour and shake off excess. Dip in egg, then in the breadcrumb mixture to coat.
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3Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Cook one-third of the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel. Repeat, in 2 more batches, with the remaining chicken.
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4Combine the mayonnaise, lemon rind and capers. Spread over the bread bases. Top with chicken, rocket and remaining bread.
Source: taste.com.au
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