Pan-fried chicken breast on corn pancake with avocado salsa
Pan-fried chicken breast on corn pancake with avocado salsa
INGREDIENTS
Pancake
1 tablespoon baby corn, sliced
1 tablespoon corn flakes
½ egg
1 teaspoon chives, finely chopped
salt & pepper
pinch of sugar
5g butter
180g chicken breast
1 tablespoon of olive oil
salt and pepper
Salsa
¼ avocado
½ Roma tomato
¼ small Spanish onion
juice ¼ lemon
1 tablespoon extra virgin olive oil
salt and pepper
5g onion sprouts, to serve
METHOD
Whisk egg in a small bowl. Add corn, chives and corn flakes. Season with salt and pepper and stand for 5 minutes to allow cornflakes to soften and absorb egg.
Season chicken breast with salt and pepper and pan-fry in olive oil for 4 minutes each side until cooked through.
Heat butter in small pan over medium heat, add pancake mixture in an oval shape and cook for 3 minutes each side until golden.
Finely dice avocado, onions and tomato. Place into a medium bowl; add lemon juice and olive oil and mix. Season with salt and pepper.
To serve, use pancake as the base, cut chicken twice on an angle and place on top of the pancake. Finish by topping with salsa and onion sprouts.
Home