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
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.