• 30
    MINS
  • Serves
    4
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little gem lettuce cups with crumbed chicken


What You'll Need

  • ¼ cup plain flour
  • 2 eggs
  • 4 slices Helgas Mixed Grain bread, made into crumbs
  • 750g (3 small) chicken breast fillets, trimmed
  • light olive oil, for cooking
  • 1 Goodman Fielder Rustic baguette
  • 1 cup flat leaf parsley leaves
  • 100g butter, softened
  • 2 tbs chopped chives
  • 1 Lebanese cucumber, thinly sliced
  • 1 carrot, peeled, grated
  • 3 red radish, scrubbed, thinly sliced
  • 1 x 2 pack Hydro Little Gem Lettuce, leaves separated
  • ½ cup Praise Lemon Aioli

What to Do

  1. Season flour with salt and pepper. Beat eggs lightly with a little water in a shallow dish. Spread breadcrumbs onto a plate.
  2. 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
  3. 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.
  4. 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.