Crisp Chicken and Egg Salad (With Dressing)

"From recipes plus, suggested you could add shaved ham or bacon as well."
 
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Ready In:
55mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Separate one egg, reserving the egg white.
  • Process yolk, whole egg, mustard and juice until frothy.
  • With motor running, gradually add 1/2 cup rice bran oil until mixture thickens.
  • Add basil, 2 tablespoons parmesan and 1 tablespoon hot water, process briefly to combine and then transfer to a medium jug and season with salt to taste and then set aside.
  • Cut chicken in half horizontally and place chicken between sheets of baking paper and pound gently to flatten slightly.
  • Whisk reserved egg white with milk in a shallow bowl.
  • Place flour on a plate.
  • Combine remaining parmesan and breadcrumbs on another plate.
  • Dust chicken with flour, shaking off excess and then dip in milk mix and finaly in crumb mix to coat evenly.
  • Place on a plate and cover with plastic food wrap and chill for 15 minutes.
  • Pour extra oil into a large frypan to 2cm deep and heat over maderate heat.
  • Shallow fry chicken in batches for 2 minutes each side or until golden and cooked.
  • Drain on paper towels and then slice.
  • Combine lettuce leaves, avocado, tomato, sprouts and chicken on a platter and top with quartered hard boiled eggs and drizzle with basil dressing.
  • Serve at once.

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