You may also like
Ingredients
- ⅓ cup whole egg mayonnaise
- 1 clove garlic, crushed
- 1 egg yolk
- 1 teaspoon lemon juice
- ½ teaspoon grated lemon rind
- 4 chicken fillets
- ½ cup plain flour
- 1 tablespoon chicken stock powder
- ¾ teaspoon celery salt
- ½ teaspoon garlic powder
- ½ teaspoon ground white pepper
- 2 tablespoons cornflake crumbs
- 1 tablespoon polenta
- oil for shallow frying
- 4 large sesame seed rolls
- lettuce leaves
- 1 tomato, thinly sliced
Method
1. To make garlic mayonnaise, combine mayonnaise, garlic, yolk, juice and rind in small bowl. Whisk until well combined.
2. Trim chicken of excess fat and sinew. Combine flour, stock, celery salt, garlic, pepper, cornflake crumbs and polenta on sheet of greaseproof paper. Dip chicken fillets in water and coat well with flour mixture.
3. Heat oil in large heavy-based frying pan. Cook coated chicken 3–4 minutes each side or until golden and cooked through. Remove and drain on paper towels.
4. Cut rolls in half horizontally. Lightly toast and butter if desired. Place roll bases on 4 serving plates. On each base place lettuce leaves, tomato, chicken fillet, a spoonful of garlic mayonnaise and finally a roll top.
