INGREDIENTS:
2 Free Range Chicken Breast Fillets, thinly sliced
2 eggs
Splash of milk
Japanese bread crumbs
Plain flour
Japanese mayonnaise
For the salad:
2 eggs
Splash of milk
Japanese bread crumbs
Plain flour
Japanese mayonnaise
For the salad:
Green Cabbage
Red cabbage
Coriander
Avocado
Toasted Nori
Sesame
Sliced Shallots
Red cabbage
Coriander
Avocado
Toasted Nori
Sesame
Sliced Shallots
The mayonnaise dressing:
Japanese mayonnaise
Few drops of sesame oil
Squeeze of lime juice
METHOD:
1. Firstly, crumb the chicken.
2. Make an egg wash, by combining the eggs with milk, and beating.
3. Line up the flour, egg wash and bowl of Japanese bread crumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside.
4. To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside.
5. To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise.
6. Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes.
7. Blot the excess oil by placing the chicken on paper towels.
8. Place the chicken on a plate, dress with the salad and tuck in!
2. Make an egg wash, by combining the eggs with milk, and beating.
3. Line up the flour, egg wash and bowl of Japanese bread crumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside.
4. To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside.
5. To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise.
6. Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes.
7. Blot the excess oil by placing the chicken on paper towels.
8. Place the chicken on a plate, dress with the salad and tuck in!
Recipe by chef Tony Howell via Sporteluxe.com