Panko Crusted Chicken with Asian Style Pea Shoot Salad

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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

1 bag of Steve’s Leaves Pea Shoots & Baby Leaves
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
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.

Download and print the recipe card here!