Instructions

1. Prep Croutons: Dice bread into small bite-sized pieces. Toss with 1 tbsp olive oil, 2 pinches of garlic powder, 2 pinches of black pepper and 1 pinch of salt.


2. Bake Croutons: Add parchment paper to a tray (roughly 12” x 8”) and spread the grated parmesan. Spread out the croutons on top then bake in the oven at 180°C/350°F for 10 minutes, or until both the croutons and parmesan are golden brown. Allow to cool (they’ll crisp as they cool) then break up just before serving.


3. Prep Chicken: In a small pot combine 1 tsp salt and garlic powder with 1/2 tsp black pepper. Slice the chicken breasts horizontally through the centre to make 4 even-sized breasts.


4. Dredge Chicken: Line up 3 large shallow dishes - the first with flour and half of the seasoning mix, the second with beaten eggs and the third with breadcrumbs and the rest of the seasoning. One by one dredge the chicken breasts through the flour, then the egg, then finish in the breadcrumbs, making sure you thoroughly coat at each stage (especially the breadcrumbs).


5. Fry Chicken: Heat up 1 cup of oil in a heavy-based pan over medium heat until a breadcrumb rapidly sizzles (approx. 180°C/350°F). Two at a time, fry the chicken for 3-4 minutes on each side, or until golden brown, visibly crispy and white/piping hot right through the centre. Place on a wire rack once cooked. Slice into strips once cooled.


6. Salad: In a large mixing bowl toss the lettuce with your preferred amount of dressing (start off with less then work up to more if you need). Toss in the croutons, then serve up individual portions with the sliced chicken on top. Drizzle over more dressing if desired.