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Chicken Tenderloins

  • Plain flour 50 g
  • Salt and cracked black pepper
  • Eggs, lightly beaten 4 x
  • Water 40 ml
  • Parmesan, finely grated 30 g
  • Oil, for deep frying
  • Panko bread crumbs 150 g
  • Chicken tenderloins, trimmed (approx. 70g per piece) 20 x

Lime Aioli

  1. Chicken Tenderloins

    • Dust the tenderloins in seasoned flour, then dip in combined egg and water, and combined breadcrumbs and parmesan. Refrigerate for 20 minutes.
    • Bake the tenderloins at 180C for 15 minutes or until golden and cooked through.
  2. Lime Aioli

    • Combine HELLMANN'S Real Aioli, KNORR Lime Powder and COLMAN'S Wholegrain Mustard.
  3. Serving suggestion

    • Serve with lime aioli, salad or steamed vegetables.
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