Baby cos lettuce and red and yellow capsicum strips, to serve
Honey mustard dip1 tblsp wholegrain mustard
1 Place flour, eggs and combined breadcrumbs and cheese on separate plates.
2 Working with one piece of chicken at a time, get your little helper to dust lightly in flour. Dip in egg. Roll in breadcrumb mixture to coat.
3 Place chicken in a single layer on an oven tray lined with baking paper. Spray with cooking oil.
4 Cook in a very hot oven (240C) for about 15 minutes, or until coating is brown and crisp and chicken is cooked.
5 To make honey mustard dip, stir all ingredients in a bowl until smooth.6 Serve crumbed chicken with baby cos lettuce, red and yellow capsicum strips and honey mustard dip.
Add another tablespoon of French dressing to the dip and it’s the perfect dressing for any salad. You can also flavour the crumbs by adding 1 tsp curry powder, your favourite seasoning or dried herb.
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