The crunch of the nuts, the zest of the lemon and the bite of the chilli makes these tenderloins so deliciously tasty. Combined here with my Cucumber Dill Salad
Ingredients
- ½ teaspoon lemon zest
- ½ teaspoon cayenne pepper *optional
- ⅓ cup fresh breadcrumbs, dried out
- 3 tablespoons unsalted pistachio nuts, finely chopped
- 1 teaspoon finely chopped red chilli of choice
- 3 chicken tenderloins
- 1 egg, slightly beaten
- oil for frying
Method
- Combine lemon zest, *optional cayenne pepper, breadcrumbs and chopped nuts
- Dip the tenderloins into the beaten egg, then into the crumbed mix, coat well
- Heat oil in a medium-size pan over a medium to high heat, pan fry the tenderloins until golden brown and cooked through.
- Serve with my Cucumber Dill Salad
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