Parmesan-Crusted Chicken With Roast Pumpkin Salad

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Ingredients for 4 servings

1/3 cup dried panko breadcrumbs

1 cup finely grated parmesan

1/4 cup plain flour

2 eggs, lightly beaten

8 (750g total) chicken tenderloins

Alfa One rice bran oil, for shallow-frying

Pumpkin salad

1/3 quantity Roasted pumpkin and garlic (see related recipe)

2 tablespoons balsamic vinegar

1 tablespoon olive oil

100 g baby spinach

1 small red onion, halved, thinly sliced

2 tablespoons pine nuts, toasted



Combine breadcrumbs and parmesan on a large plate. Season with salt and pepper. Place flour in a large bowl. Place egg in a shallow bowl.


Toss 1 chicken piece in flour, shaking off excess. Dip in egg. Coat in breadcrumb mixture. Place on a plate. Repeat with remaining chicken, flour, egg and breadcrumb mixture. Cover, refrigerate for 10 minutes.


Remove chicken from the fridge. Pour enough oil into a deep frying pan to come 5mm up side of pan. Heat over medium-high heat. Cook chicken, in 2 batches, for 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain. Slice.


Meanwhile, make Pumpkin salad: Squeeze 1 garlic clove from skin. Discard skin. Place garlic into a small bowl. Add vinegar and oil. Whisk to combine. Combine spinach, onion, pumpkin and pine nuts in a large bowl. Drizzle vinegar mixture over spinach mixture. Toss to combine. Serve chicken tossed through salad.

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