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1
Separate one egg, reserving the egg white.
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2
Process yolk, whole egg, mustard and juice until frothy.
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3
With motor running, gradually add 1/2 cup rice bran oil until mixture thickens.
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4
Add basil, 2 tablespoons parmesan and 1 tablespoon hot water, process briefly to combine and then transfer to a medium jug and season with salt to taste and then set aside.
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5
Cut chicken in half horizontally and place chicken between sheets of baking paper and pound gently to flatten slightly.
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6
Whisk reserved egg white with milk in a shallow bowl.
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7
Place flour on a plate.
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8
Combine remaining parmesan and breadcrumbs on another plate.
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9
Dust chicken with flour, shaking off excess and then dip in milk mix and finaly in crumb mix to coat evenly.
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10
Place on a plate and cover with plastic food wrap and chill for 15 minutes.
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11
Pour extra oil into a large frypan to 2cm deep and heat over maderate heat.
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12
Shallow fry chicken in batches for 2 minutes each side or until golden and cooked.
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13
Drain on paper towels and then slice.
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14
Combine lettuce leaves, avocado, tomato, sprouts and chicken on a platter and top with quartered hard boiled eggs and drizzle with basil dressing.
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15
Serve at once.
