Crumbed Chicken and SaladFish & Prawn

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Fogdog Panko Breadcrumbs


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


  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

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