Crumbed Chicken and SaladFish & Prawn

« Back to all recipes

Product info

Ingredients

Fogdog Panko Breadcrumbs

Flour

Egg (for egg wash)

salad of your choice

I normally cook mine plain but you do the the option to add:

parmesan (grated) , herbs spices etc

make it GLUTEN FREE using

Fogdog Gluten free Breadcrumbs

Instructions

  1. Pat chicken dry. Season with salt and pepper.
  2. Beat the egg with the milk. Arrange the flour, egg mixture, and Panko in three shallow dishes. Dust each scallop lightly with the flour (shake off excess), coat with the egg, and dredge in the Panko.
  3. Heat the oil in a large nonstick pan over medium heat until it just begins to shimmer Add the scallops and cook 2 to 3 minutes undisturbed, until golden. Turn and cook 2 minutes more, or until cooked through. Plate, and garnish with lemon wedges, if desired. Serve with Chips or salad.
Product info
Recipe

Sorry, your browser is very outdated. To view this website, please upgrade your browser.

We suggest either Google Chrome or Firefox.