Panko Crusted Chicken with Asian Style Pea Shoot Salad
An ideal quick and easy family meal ready in just 16 minutes!
Serves 2 in 16 mins
WHAT TO PUT IN
- 2 boneless chicken breasts, halved horizontally (300g)
- 1 medium egg, beaten
- 50g panko breadcrumbs
- 2 tbsp olive oil
- 1 lime
- 1 tbsp soy sauce
- 1 tsp honey
- 60g bag Steve’s Leaves Pea Shoots & Baby Leaves
- 50g sugar snap peas, halved lengthways
- 75g radishes, sliced
WHAT TO DO
Dip the chicken in the egg then coat in breadcrumbs. Heat 1 tbsp oil in a large frying pan and fry for 3 minutes on each side until golden and cooked throughout. Cut into slices.
Meanwhile, whisk together the lime zest, juice of half the lime, soy, honey and remaining oil.
Mix the salad leaves, sugar snap peas and radishes together and toss in the dressing. Serve topped with the chicken and wedges of lime from the remaining half of lime.