¹⁄³ cup Dijonnaise mayonnaise
¹⁄³ cup finely grated parmesan
1 tblsp lemon juice
12 chicken tenderloins (700g), trimmed
1¼ cups panko breadcrumbs
¹⁄³ cup vegetable oil
Steamed green beans and lemon wedges, to serve
1kg washed potatoes, peeled, chopped
50g butter, chopped
¼ cup hot milk
Salt and pepper, to taste
To make mashed potato, cook potatoes in a large saucepan of boiling, salted water until tender. Drain. Return to pan. Mash until smooth. Stir in butter and milk. Season with salt and pepper. Cover to keep warm.
Meanwhile, combine the Dijonnaise, parmesan and lemon juice in a large bowl. Add the chicken. Mix well.
One at a time, toss chicken tenderloins into breadcrumbs, pressing to coat.
Heat half the oil in a large, non-stick frying pan over a medium to high heat. Add chicken in two batches, adding remaining oil with second batch. Cook, for about 3 minutes on each side, or until golden and cooked through. Remove.
Serve chicken with mashed potato, beans and lemon.