Serves 2, prep time 10 minutes, cooking time 15-20 minutes
INGREDIENTS
FOR THE COATING
2 flatbreads
120g grated parmesan
1 tsp lemon zest
1 tsp garlic powder
1 tsp turmeric
1 tsp cayenne pepper
2 tsp mustard seeds
FOR THE CHICKEN
2 chicken breasts
½ cup plain flour
1 free-range egg, beaten
2 tbsp vegetable oil
TO SERVE
Coleslaw
Rocket leaves
balsamic gel
Rock salt,
Chopped coriander stalks
METHOD
Tear the flatbreads into pieces and blitz into crumbs in a food processor.
Add the remainder of the ingredients and blitz again.
Place the chicken breasts in a ziplock bag and flatten with a meat tenderiser, until each breast is 2cms in depth.
Next, place the flour, egg, and breadcrumbs into separate shallow dishes.
Coat each piece of chicken in flour, shaking off excess.
Dip in the egg, then coat in breadcrumbs.
Now, heat the oil in a shallow pan over medium-high heat.
Cook each chicken breast for 4-5 minutes each side or until crisp and golden.
Transfer the chicken onto a plate lined with a paper towel to absorb the excess oil.
Slice each chicken breast into strips, season, serve with coriander stalks, serve with coleslaw and rocket leaves.