SUMMER SENSATIONS
See recipe on page 134
See recipe on page 134
CRUMBED CHICKEN WITH SPICY MAYONNAISE (See page 132)
Serves 4
7½ cups plain flour
2 eggs
1 cup panko breadcrumbs
½ cup parmesan-style cheese, finely grated
¼ cup fresh flat-leaf parsley, coarsely chopped
2 tsp lemon rind, finely grated
12 chicken tenderloins
Vegetable oil, for shallow-frying
75g mixed salad leaves
2 tsp lemon juice
Lemon wedges, to serve
Spicy mayonnaise
⅔ cup whole-egg mayonnaise
¾ tsp piri piri seasoning
2 tsp lemon juice
1. Make spicy mayonaise by combining ingredients in a bowl.
Place flour in a shallow bowl; season with salt and freshly ground black pepper. Lightly beat eggs in another shallow bowl. Combine breadcrumbs, parmesan, parsley and rind in a
