4 slicesHelgas Mixed Grain bread, made into crumbs
750g (3 small)chicken breast fillets, trimmed
light olive oil, for cooking
1Goodman Fielder Rustic baguette
1 cupflat leaf parsley leaves
2 tbschopped chives
1Lebanese cucumber, thinly sliced
1carrot, peeled, grated
3red radish, scrubbed, thinly sliced
1 x 2 packHydro Little Gem Lettuce, leaves separated
½ cupPraise Lemon Aioli
What to Do
Season flour with salt and pepper. Beat eggs lightly with a little water in a shallow dish. Spread breadcrumbs onto a plate.
Preheat oven 180°C fan forced. Coat the chicken one at a time in flour, shake off excess. Dip in egg then breadcrumbs, pressing crumbs on with fingers. Heat oil in a large frying pan over medium heat. Cook the chicken for 3- 4 minutes each side until golden. Transfer to a tray and oven bake for further 5-8 minutes until just cooked through. Set aside to cool 15 minutes
Cut baguette in half crossways then lengthways. Chop half the parsley, mix with the butter and chives. Spread over the cut side of baguette. Place onto tray butter side up and cook under chicken for 5-8 minutes until hot. Cut into pieces.
Combine the cucumber, carrot, radish and remaining parsley leaves in a bowl and season. Arrange gem lettuce leaves on a large serving platter, top with salad then chicken. Drizzle with lemon aioli and serve with herbed baguette.