emea
Ingredients
- 800 gr Lamb Weston Private Reserve Fries
Chicken Tenders
- 1 chicken breast
- 2 eggs
- 3 tbsp milk
- 100 gr cornflakes
- 1 tsp salt
- 1 tsp paprika
- ½ tsp cayenne
- 1 tsp garlic powder
Dressing
- 2 cloves of garlic
- 1 tsp Dijon mustard
- 2 egg yolks
- 2 anchovy fillets
- 1 lemon (zest & juice)
- 75 gr Parmesan cheese
- 2 tsp Worcestershire sauce
Salad
- 2 heads little gem lettuce
- 4 strips of turkey bacon
- 50 gr Parmesan cheese
Preparation
Method
Chicken Tenders
- Slice the chicken breast into 1 cm thick strips. Beat the eggs together with the milk and set apart. In a separate bowl, crush the cornflakes and add salt, paprika, cayenne and garlic powder.
- Coat the chicken strips with the egg mixture and then with the cornflakes. Put the chicken tenders on a lined baking tray and bake them in a preheated oven (175°C) for 15-18 minutes.
Dressing
- Crush the garlic and add mustard, egg yolks and anchovy fillets. Blend this together (or use a mortar and pestle) until smooth. Now add the lemon zest and juice. Finely grate the Parmesan cheese and add this to the dressing. Lastly, add the Worcestershire sauce.
Salad
- Fry the Lamb Weston Private Reserve Fries in hot oil (180°C) until golden (see pack instructions).
- To assemble the salad, layer little gem lettuce leaves into a bowl. Add the dressing and sprinkle with pieces of crispy baked turkey bacon and Parmesan cheese flakes.
- To complete the bowl, add the chicken tenders and the Private Reserve Fries. TIP: Use any remaining dressing to dip the fries in!