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  • prep25 mins
  • cook20 mins
  • serves4



  • 2 chicken breast
  • ⅔ cup flour
  • 1 egg
  • ¼ cup milk
  • 1 cup panko crumbs
  • 1 cup stuffing mix
  • Rice Bran Oil spray

 Rocket Salad

  • 1 bunch rocket
  • 1 pear, finely sliced
  • 2 tbs red wine vinegar
  • 1 tbs extra virgin olive oil
  • 1 tbs honey



1. Cut through the thick end of each breast to make 4 thinner fillets.

2. Flatten further with a mallet until even and 1 cm thick.

3. Whisk together the egg and milk in a bowl.

4. In a separate bowl combine the Panko crumb and the stuffing mix.

5. In a third bowl place the flour.

6. Dredge the chicken in the flour, then egg mix and finally the crumb mix.

7. Place on a lined tray and freeze until needed.

8. Lightly spray chicken with rice bran oil.

9. AirFry on 220°C for 20 mins.

10. Serve with salad and lemon.


Rocket Salad

1. Dissolve the honey in the vinegar and add the oil.

2. Toss with the rocket and pear to serve.