90g (1 cup) dried breadcrumbs
2 tbs sesame seeds
2 eggs, lightly whisked
1 tbs chopped fresh coriander
1 tsp soy sauce
1 small garlic clove, crushed
75g (1/2 cup) plain flour
500g chicken fillets,sliced
Peanut oil, to shallow-fry
140g (4 cups) baby spinach leaves
1 ripe mango, cheeks removed, peeled, cut into 2cm pieces
65g (1/2 cup) Marinated Feta, crumbled
1/2 small red onion, finely sliced
2 tbs sesame seeds
2 eggs, lightly whisked
1 tbs chopped fresh coriander
1 tsp soy sauce
1 small garlic clove, crushed
75g (1/2 cup) plain flour
500g chicken fillets,sliced
Peanut oil, to shallow-fry
140g (4 cups) baby spinach leaves
1 ripe mango, cheeks removed, peeled, cut into 2cm pieces
65g (1/2 cup) Marinated Feta, crumbled
1/2 small red onion, finely sliced
Combine the breadcrumbs and sesame seeds on a plate. Combine the egg, coriander, soy sauce and garlic in a shallow bowl. Place the flour on a plate and season with salt and pepper.
Dip chicken pieces, 1 at a time, in flour. Shake off excess. Dip in egg mixture,then in the breadcrumb mixture, pressing firmly to coat. Place on a large plate.
Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook half the chicken for 2-3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat with remaining chicken.
Combine the spinach, mango, feta and onion in a bowl. Serve with the chicken.
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