Chicken tenderloins could be a substitute for the chicken strips.
For the chicken
| 1 cup | Panko breadcrumbs |
| 1 large | Lemon, finely grated rind only |
| ¼ cup | Flat leaf (Italian) parsley, chopped |
| ¼ cup | Parmesan cheese, finely grated |
| ¼ cup | Plain flour |
| 1 | Large egg |
| 3 Tbsp | Milk |
| 600 g | Chicken breasts, skinned and boned (Main) |
| ½ cup | Rice bran oil |
For the wasabi mayo
| ½ cup | Mayonnaise |
| 1 tsp | Wasabi paste, use up to 2 tsp, or more to taste (Main) |
| 1 Tbsp | Lemon juice |
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Directions
- Combine the breadcrumbs, grated lemon rind, parsley and parmesan cheese in a shallow dish.
- Combine the flour and seasonings in a plastic bag. Lightly beat the egg and milk together and pour into a shallow dish.
- Cut the chicken into 1.5cm thick strips. Place in the plastic bag and shake until well coated in the flour.
- Dip each strip into the egg/milk mixture shaking off the excess. Then roll in the panko crumb mixture. Place on a plate while preparing the remainder.
- Heat about 1cm of the oil in a large, heavy non-stick frying pan on medium-high heat. Pan-fry the chicken pieces in batches for about 2 minutes each side, until golden. Drain on paper towels.
- Meanwhile, combine the wasabi mayo ingredients and place in a small bowl. Great served with a mixed green salad drizzled with lemon juice.
