Crisp Chicken and Egg Salad (With Dressing)

1. 1

   Separate one egg, reserving the egg white.

2. 2

   Process yolk, whole egg, mustard and juice until frothy.

3. 3

   With motor running, gradually add 1/2 cup rice bran oil until mixture thickens.

4. 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.

5. 5

   Cut chicken in half horizontally and place chicken between sheets of baking paper and pound gently to flatten slightly.

6. 6

   Whisk reserved egg white with milk in a shallow bowl.

7. 7

   Place flour on a plate.

8. 8

   Combine remaining parmesan and breadcrumbs on another plate.

9. 9

   Dust chicken with flour, shaking off excess and then dip in milk mix and finaly in crumb mix to coat evenly.

10. 10

    Place on a plate and cover with plastic food wrap and chill for 15 minutes.

11. 11

    Pour extra oil into a large frypan to 2cm deep and heat over maderate heat.

12. 12

    Shallow fry chicken in batches for 2 minutes each side or until golden and cooked.

13. 13

    Drain on paper towels and then slice.

14. 14

    Combine lettuce leaves, avocado, tomato, sprouts and chicken on a platter and top with quartered hard boiled eggs and drizzle with basil dressing.

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.