Recipe

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• 2 eggs
• 2 eggs (hard boiled, quartered )
• 2 tsp dijon mustard
• 2 tbsp lemon juice
• 1/2 cup rice bran oil (plus extra for frying )
• 1/4 cup basil leaves (chopped )
• 1/2 cup parmesan cheese (shredded )
• 1 tbsp water (hot )
• 3 chicken breast fillets (800g trimmed )
• 1/3 cup milk
• 1/3 cup plain flour
• 1 cup breadcrumbs (soft, fresh )
• 80 g lettuce leaves
• 1 avocado (medium, sliced )
• 2 tomatoes (medium, quartered )
• 40 g snow pea sprouts (coasely chopped)

• 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.