Tortilla Crumbed Chicken with Tomato Salsa

Ingredients

230 g tortilla strips, finely crushed
2 eggs, lightly whisked
12 (about 600g ) chicken tenderloins
2 Tbs olive oil
1 Lebanese cucumber, coarsely chopped
200 g perino tomatoes, halved
1 red capsicum, seeded, coarsely chopped
1/2 red onion, finely chopped
1 ripe avocado, stone removed, peeled, coarsely chopped
2 Tbs French dressing
300 g jar mild chunky tomato salsa
1/2 cup (120 g) sour cream, to serve
Coriander leaves, to serve
Lime wedges, to serve

Method

Place the tortilla and the egg in separate shallow bowls. Dip 1 chicken tenderloin into egg, then into the tortilla, pressing lightly to coat. Place on a plate. Repeat with remaining chicken, egg and tortilla.

Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3-4 miutes each side or until golden and cooked through. Transfer to a plate lined with paper towel.

Meanwhile, place the cucumber, tomato, capsicum, onion, avocado and French dressing in a large bowl. Toss to combine. Divide the chicken, tomato salsa and sour cream among serving plates. Sprinkle with coriander leaves and serve with the lime wedges and tomato salad.

Credits: Coles

Photo Credits: Coles