4tbspflour (seasoned with 1tsp salt and ½tsp pepper)
2eggsbeaten
1½cupspanko breadcrumbs
1/3cupParmesan cheesegrated
2tsplemon zest
1tspsalt
½tsppepper
oilfor frying
Grinder sala
¼cupmayonnaise
2tspred wine vinegar
1garlic cloveminced
½tspdried oregano
1tbsppickled jalapeno chopped
½tspchilli flakes / red pepper flakes
salt and pepperto taste
4cupsshredded lettuce
1English cucumberthinly sliced
½red onionthinly sliced
½cupParmesan cheeseshaved
Instructions
Slice chicken breasts into half horizontally
Place the flour in a bowl and season with salt and pepper.
In a separate bowl, beat the eggs and another bowl, combine the panko breadcrumbs, lemon zest, grated parmesan cheese, salt and pepper.
Coat the chicken first in flour, then in egg and finally in the bread crumb mixture.
Heat a splash of oil in a large pan set over medium-high heat.
Cook the chicken until golden brown on both sides, approximately 2-3 minutes per side.
To make the salad, make the dressing in a large bowl by whisking together the mayonnaise, red wine vinegar, dried oregano, chopped chillies, salt and pepper. Grate in a garlic clove.
Shred the lettuce and add to the bowl.
Thinly slice the onion and cucumber and add to the bowl along with shaved Parmesan.
Toss the salad to combine with the dressing.
Serve the salad with the crispy chicken and extra lemon wedges.