Red Curry Crumbed Chicken
2 chicken breasts
⅓ cup plain flour
3 eggs
1 heaped tablespoon red curry paste
2 ½ cups panko or other breadcrumbs
4 tablespoons neutral oil
Mango & Avocado Salad
2 mangos, peeled and sliced
1 reed avocado, cubed
1 cup mung beans
1 cup mint leaves
1 cup coriander leaves
½ telegraph cucumber, sliced
½ small red onion, thinly sliced
Dressing
¼ cup rice wine vinegar
¼ cup lime juice
2 tablespoons fish sauce
1 tablespoon caster sugar
1 clove garlic, crushed
1 medium red chilli, finely chopped, seeds removed
Chicken
Heat the oven to 180°C fan bake and line an oven tray with baking paper.
Place the chicken breasts on a chopping board. Turn the knife on its side and slice the breasts in half width-wise so you have 4 pieces of similar thickness.
Place the breasts between two sheets of baking paper then, using a rolling pin, gently bash the chicken until they’re equal in width, roughly 1cm thick.
Set yourself up with three bowls, place the flour in the first, cracked eggs and red curry paste in the second, beat together until no lumps appear, then place the breadcrumbs in the third. Season all three bowls with salt and pepper.
Dip the chicken into the flour, ensuring all surface area is coated, then transfer to the egg mixture and finally into the breadcrumbs. Shake off any excess then place on the prepared baking tray.
This recipe was created for The Avo Tree by Olivia Galletly The Hungry Cook
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