Crisp Chicken and Egg Salad (With Dressing) Recipe

Directions:

1. Separate one egg, reserving the egg white.
2. Process yolk, whole egg, mustard and juice until frothy.
3. With motor running, gradually add 1/2 cup rice bran oil until mixture thickens.
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. Cut chicken in half horizontally and place chicken between sheets of baking paper and pound gently to flatten slightly.
6. Whisk reserved egg white with milk in a shallow bowl.
7. Place flour on a plate.
8. Combine remaining parmesan and breadcrumbs on another plate.
9. Dust chicken with flour, shaking off excess and then dip in milk mix and finaly in crumb mix to coat evenly.
10. Place on a plate and cover with plastic food wrap and chill for 15 minutes.
11. Pour extra oil into a large frypan to 2cm deep and heat over maderate heat.
12. Shallow fry chicken in batches for 2 minutes each side or until golden and cooked.
13. Drain on paper towels and then slice.
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. Serve at once.