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 per serve
Crumbed Chicken Tenderloins with Lime Aioli
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€0.0
Chicken Tenderloins
Plain flour
/g
50.0 g
0%
Salt And Cracked Black Pepper
/
0.0
0%
Eggs, lightly beaten
/x
4.0 x
0%
Water
/ml
40.0 ml
0%
Panko bread crumbs
/g
150.0 g
0%
Parmesan, finely grated
/g
30.0 g
0%
Oil, For Deep Frying
/
0.0
0%
Chicken tenderloins, trimmed (approx. 70g per piece)
/x
20.0 x
0%
Lime Aioli
HELLMANN'S Real Aioli 2.35 kg
/g
100.0 g
0%
KNORR Thai Lime Powder 500 g
/g
5.0 g
0%
Wholegrain Mustard
/g
20.0 g
0%
/
Chicken Tenderloins
-
Plain flour 50.0 g
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Salt And Cracked Black Pepper
-
Eggs, lightly beaten 4.0 x
-
Water 40.0 ml
-
Panko bread crumbs 150.0 g
-
Parmesan, finely grated 30.0 g
-
Oil, For Deep Frying
-
Chicken tenderloins, trimmed (approx. 70g per piece) 20.0 x
Lime Aioli
-
Wholegrain Mustard 20.0 g
Preparation
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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.
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Lime Aioli
- Combine HELLMANN'S Real Aioli, KNORR Lime Powder and wholegrain mustard.
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Serving suggestion
- Serve with lime aioli, salad or steamed vegetables.
