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Ingredients
3 chicken tenderloin
120g breadcrumbs
100g flour
Eggwash (3 eggs, 150 ml of milk, this will be used for all my snitzels)
½ cup thyme and sage, finely chopped
60g of polenta
Salt and pepper
Method
Place the breadcrumbs, herbs, polenta and salt and pepper into a large bowl and combine well.
Bash the chicken (I used a meat mallet) until nice and thin.
Pass the thin chicken through the flour, egg and breadcrumbs.
Deep fry in hot oil for 3-5 minutes or until crispy and golden brown
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