Servings: 6 to 8 tenderloins

500g chicken tenderloins or chicken breast sliced into strips 500g chicken tenderloins or chicken breast sliced into strips
3 slices multi grain bread 3 slices multi grain bread
2 tbsp cornflour 2 tbsp cornflour
1 tbsp parmesan 1 tbsp parmesan
1 tssp dried parsely 1 tssp dried parsely
1 egg, lightly whisked 1 egg, lightly whisked
2 tbsp olive oil 2 tbsp olive oil

Place bread in the bowl of a food processor and whizz until broken down into coarse breadcrumbs. Pour into a large ziplock plastic bag.
Add parmesan and dried parsley to ziplock bag and shake to combine.
Pour cornflour onto a dinner plate and spread to cover evenly.
Pour lightly beaten egg onto a dinner plate.
Place chicken tenderloin into the egg, coating both sides.
Repeat with cornflour.
Gentle place each tenderloin into the ziplock bag with the breadcrumb/parmesan/parsley mixture.
Seal bag tightly and shake to fully coat each tenderloin. You may need to use your fingers to manipulate the mixture onto each tenderloin to ensure good coverage.
Heat olive oil over medium/high heat in a large frypan.
Cook the tenderloins in batches. Turning after approximately 5 minutes per side (tenderloins should be crisp and golden but not burnt).
Once cooked through, remove from frypan and place on a chopping board or large plate lined with absorbent kitchen paper. Place another 2 pieces over the top and press gently to remove any excess oil.
Serve in a sandwich or as part of a healthy salad.