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Crumbed Chicken Tenderloins with Lime Aioli
Designed for professional chefs, check out this Crumbed Chicken Tenderloins with Lime Aioli recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Crispy Coating Mix, Knorr Professional Chicken Stock Powder, Knorr Professional Lime Seasoning and Hellmann’s Real.
Chicken
Main Course
Ingredients
Crumbed Chicken Tenderloins with Lime Aioli
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Rs3532040.0
Chicken Tenderloins:
Plain flour
/g
500.0 g
0%
Knorr Professional Crispy Coating Mix (6X1kg)
/g
56.0 g
0%
Knorr Professional Chicken Stock Powder (6x1kg)
/g
20.0 g
0%
Black pepper
/g
3.0 g
0%
Eggs, beaten
/pc
4.0 pc
0%
Water
/ml
40.0 ml
0%
Panko breadcrumbs
/g
150.0 g
0%
Chicken tenderloins
/kg
1.4 kg
0%
Parmesan, grated
/g
30.0 g
0%
Oil for frying
/ml
0.0 ml
0%
Lime Aioli:
Wholegrain mustard
/g
20.0 g
0%
Knorr Professional Lime Seasoning (24x400g)
/g
5.0 g
0%
Hellmann’s Real (4x4L)
/g
200.0 g
0%
/
Chicken Tenderloins:
-
Plain flour 500.0 g
-
Black pepper 3.0 g
-
Eggs, beaten 4.0 pc
-
Water 40.0 ml
-
Panko breadcrumbs 150.0 g
-
Chicken tenderloins 1.4 kg
-
Parmesan, grated 30.0 g
-
Oil for frying
Lime Aioli:
-
Wholegrain mustard 20.0 g
Preparation
-
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.
-
Lime Aioli:
- Combine all the ingredients together.
