Pine nut crusted chicken with warm kale salad

Pine nuts add extra crunch and flavour to this tasty chicken crumb.

• 1 Coles Brand Australian Free Range Egg
• 1/3 cup (50g) plain flour
• 2 cups (240g) fresh breadcrumbs (made from day-old bread)
• 1/2 cup (40g) parmesan, grated
• 1/3 cup flat-leaf parsley, finely chopped
• 1/4 cup (40g) pine nuts
• 500g Coles RSPCA Approved Chicken Tenderloins
• Vegetable oil, to shallow-fry
• 1 tablespoon olive oil
• 2 garlic cloves, thinly sliced
• 140g pkt Coles Brand Australian Chopped Kale
• 100g semi-dried tomatoes
• 2 tablespoons lemon juice

Energy 3050kJ	Fat saturated 6.00g
Fat Total 38.00g	Carbohydrate sugars 12.00g
Carbohydrate Total 46.00g	Dietary Fibre 8.00g
Protein 45.00g	Cholesterol mg
Sodium 552.00mg

All nutrition values are per serve.

1. Step 1

   Whisk egg and 1/4 cup (60ml) water in a shallow bowl. Place flour in a separate bowl. Combine breadcrumbs, parmesan, parsley and pine nuts on a plate. Toss chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumb mixture to coat. Transfer to a plate.

2. Step 2

   Heat the vegetable oil in a large frying pan over medium heat. Cook the chicken for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm.

3. Step 3

   Heat the olive oil in a frying pan over high heat. Add garlic and cook, stirring, for 2 mins or until golden. Add kale, tomato and lemon juice. Cook, tossing gently, for 2-3 mins or until the kale just wilts. Serve with the chicken.

Serve with oven-baked sweet potato chips and lemon wedges.