Almond-crumbed chicken with banana chilli salsa
Ready in 30 minutes | Serves 4 2 large ripe Dole bananas Juice ½ lemon (2 Tbsp) ½ cup coriander leaves, roughly chopped 1 spring onion, finely sliced 1 heaped Tbsp finely diced red chilli, seeds removed first CRUMBED CHICKEN 500-600g chicken breast ¼ cup flour 1 egg 150g sliced almonds 1-2 Tbsp breadcrumbs 1 Tbsp butter 1-2 Tbsp extra virgin olive oil
1 Cut the bananas in half then cut each piece in half lengthwise and then into rough dice. Place in a bowl, add lemon juice and toss to coat. Add chopped coriander, sliced spring onion and diced chilli. Stir to combine. Place in the fridge to chill until needed.
2 To cut chicken breast, place on a board, place one hand on top of breast and slice horizontally in half. The chicken pieces need to be thin so they can cook quickly; you may also need to cut it into smaller pieces. Season with a lile salt and pepper and dust pieces all over with the flour.
3 Crack the egg into a small dish and whisk with a pinch of salt. Tip almonds and breadcrumbs into another dish. Crumb chicken pieces by dipping into the egg and then into the almond and crumb mixture. Set aside on a plate.
4 Heat a pan to medium-high and add buer and oil. Fry chicken for 2 minutes, flip and cook for a further 1-2 minutes until firm and cooked through. Serve immediately, topped with banana salsa, along with a side of colourful veges.