Crumbed Chicken Tenderloins with Lime Aioli
Chicken tenderloins, crumbed and baked, and served with a creamy lime mayonnaise are simple and quick to make. Your residents will love them.
Ingredients
Chicken Tenderloins
-
Plain flour 50 g
-
Salt and cracked black pepper
-
Eggs, lightly beaten 4 x
-
Water 40 ml
-
Panko bread crumbs 150 g
-
Parmesan, finely grated 30 g
-
Oil, for deep frying
-
Chicken tenderloins, trimmed (approx. 70g per piece) 20 x
Lime Aioli
Preparation
-
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.
-
Lime Aioli
- Combine HELLMANN'S Real Aioli, KNORR Lime Powder and COLMAN'S Wholegrain Mustard.
-
Serving suggestion
- Serve with lime aioli, salad or steamed vegetables.
