4 rashers of bacon
2 thick slices of sour dough bread, torn into bite-sized pieces
2 chicken breasts, halved lengthways
1 cup plain flour (all-purpose flour)
2 eggs, lightly whisked
2 cups panko breadcrumbs
vegetable oil for shallow frying
2 large cos lettuce or 6-8 baby cos, leaves separated, washed and broken into bite-sized pieces
Marion’s Kitchen Thai Basil, Lime & Coconut Salad Dressing
parmesan cheese to serve
4 anchovies to serve (optional)
sea salt & pepper
Preheat oven to 200°C/400°F.
Place the bacon rashers on a baking tray lined with baking paper. Cook in the oven for 8-10 minutes or until crisp. Remove from the oven and transfer the bacon rashers to a plate lined with paper towel. Toss the sour dough bread pieces in the residual bacon fat left on the baking tray. Season with pepper. Roast in the oven for about 10 minutes or until crisp and golden. Set aside the bacon and sour dough croutons until ready to serve.
To make the crumbed chicken, place the flour, eggs and panko breadcrumbs into separate large shallow bowls. Season each piece of chicken with salt and pepper. Dip each piece of chicken into the flour, then eggs and finally, coat with the breadcrumbs.
Pour in enough vegetable oil to cover the base of a non-stick frying pan over medium-high heat. Add the crumbed chicken pieces and cook for 3-4 minutes each side or until golden and cooked through. Drain on paper towel. Slice just before serving.
To assemble the salad, place the cos lettuce, croutons and bacon into a large bowl. Drizzle with the Thai Basil, Lime & Coconut Dressing. Gently toss until well combined. Divide among serving plates. Top with anchovies if using. Use a vegetable peeler to shave strips of parmesan cheese over the top. Serve with slice crumbed chicken on the side.
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