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Zenag Chicken Parmesan-Crusted  Schnitzel Salad

Zenag Chicken Parmesan-Crusted Schnitzel Salad

  • 2 x ZENAG LARGE EGGS 720G (whisk with a fork)
  • 1/3 cup bread crumbs
  • 2 tablespoon plain wholemeal flour
  • 2 tablespoon grated parmesan
  • 2 tablespoon cooking oil
Salad Ingredients:
  • 1 x green lettuce, washed and separate leaves. set aside.
  • 1 x carrot, peeled, cut into sticks
  • 1 x tomato, washed, cut into thin wedges
  • ½ x cucumbers, sliced, freshly ground black pepper
  • Crack open Zenag Eggs into a small bowl, then whisk.
  • Put the flour on a large plate.
  • Put the breadcrumbs and parmesan on a plate, then toss to combine.
  • Cut the Zenag Chicken Breast in Strips.
  • Coast Zenag chicken breast in flour, then in egg, then in breadcrumb mixture.
  • Transfer to a plate. Cover and set aside.
  • Heat the oil in a non-stick frying pan on medium heat.
  • Add the chicken strips into the hot oiled fry pan.
  • Cook on each side for 3 minutes or until cooked through.
  • Transfer to a plate and set aside for 5 minutes to rest.
  • Put the Salad leaves, carrot, tomato, cucumber and avocado in a salad bowl, toss to combine.
  • Divide the salad between shallow bowls.
  • Top with Zenag chicken and season with pepper, lemon wedges or drizzle with balsamic vinegar to service.
Preparation Time: 15-20 minutes
Cooking Time: 25 minutes
Serves: 4

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