Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1teaspoons dried oregano
- 1/2 cup rice flour (or gluten-free flour, seasoned to taste)
- 1/3 cup olive oil
- 500grams chicken tenderloins
- 2 eggs, lightly beaten
- 400grams haloumi, finely grated
- 1 1/2 cup rice flakes
- 400grams solanato tomatoes, halved
- 1 continental cucumber, chopped
- 1 small red onion, thinly sliced
- 1/3 cup mint, chopped
Nutrition per serving
3800kJ
Protein
53.5grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Place rice flour and eggs in separate bowls. Combine rice flakes, halloumi and oregano in another bowl. Dip each tenderloin into flour, shaking off excess. Dip in egg, then roll in crumb mixture. Repeat with remaining chicken.
Step 2 of 2
Heat oil in a frying pan over medium heat. Cook chicken in batches for 3 minutes each side or until golden. Drain on paper towel. Combine tomatoes, cucumber, onion and mint in a bowl. Season. Serve immediately with salad.
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