Ingredients :
- Chicken
- 600 grams chicken breast fillet, sliced 1/2cm thick
- 1 1/2 cup all-purpose flour
- 1 large egg, beaten
- 2 cup panko bread crumbs
- dried basil leaves (like McCormick)
- salt
- ground black pepper
- 1/4 canola oil (for frying)
- Dip
- 2 cup mayonnaise
- 1 tbsp olive oil
- dried basil leaves (like McCormick)
Method :
- Rub some pinch of salt and pepper to both sides of each chicken fillet. Do not overdo it otherwise the chicken can get too salty.
- Prepare the basil breading by mixing in some basil with the panko bread crumbs. You can add as much basil as you want. Add some dash of salt and pepper.
- To bread the chicken, coat each chicken in flour, then dip into the beaten egg, then roll into the basil-panko breading mix. Sprinkle more basil on each side of the coated chicken if the basil look sparse. Repeat this process for each of the fillet slice.
- Quick fry each chicken in canola oil until the sides are golden brown. Sprinkle each chicken with more basil after cooking. NOTE: Drain the oil from the chicken after cooking as much as you can, as too much oil on fried chicken can make the taste off putting.
- Prepare the dip by mixing mayonnaise with some dried basil and 1 tbsp of olive oil. Mix well.
- Serve the chicken with rice and/or buttered mushrooms and vegetables.
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