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:
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Plain flour 500 g
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Black pepper 3 g
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Eggs, beaten 4 pc
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Water 40 ml
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Panko breadcrumbs 150 g
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Chicken tenderloins 1.4 kg
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Parmesan, grated 30 g
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Oil for frying
Lime Aioli:
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Wholegrain mustard 20 g
Preparation
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Chicken Tenderloins:
- Season flour with Knorr Professional Crispy Coating Mix, Knorr Professional Chicken Stock Powder.
- 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 180°C for 15 minutes or until golden and cooked through.
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Lime Aioli:
- Combine all the ingredients together.
