Peanut Crusted Chicken Fillet and Thai Salad with Chili Lemon Dressing

Peanut Crusted Chicken fillet and Thai Salad with Chili Lemon Dressing

6 Chicken breast fillet
1 egg
2 tablespoon Thai Fish Sauce
Plain Flour
150g crushed peanuts
crispy fried onions, for garnish (available from Asian stores)
Coriander, for garnish

SALAD:
100G vermicelli noodles
1 tablespoon sesame oil
1 large red capsicum, julienned
1 large carrot, juliened
100g snow peas juliened
1 large spanish onions, thinly sliced
1/4 cup mint leaves, shredded
1/2 cup coriander leaves

DRESSING:
1 clove of garlic, peeled
1 bunch of coriander
2 birdseye chillies
Grated rind and juice of 2 lemons
1/3 cup Thai fish sauce
75g (1/3 cup) Sugar
1/3 cup coconut vinegar (available in Asian food stores)

For the dressing, process garlic, coriander and chillies in a food processor until finely chopped. Add remaining ingredients and process until well combined. Cover and refrigerate until required.

Using a meat mallet, pound chicken lightly to flatten. Combine egg and fish sauce in a bowl and dip the chicken into the egg mixture. Coat one side of chicken with flour and lightly press peanuts onto the other side of the chicken. Heat a lightly oiled non-stick frying pan and cook chicken in batches until golden brown on both sides and cooked through. Rest in a warm place for 10 minutes.

For the salad, cook noodles in boiling water until tender, drain and cool under running water. Drain well and toss with sesame oil. In a large bowl combine noodles with remaining ingredients and 1/3 cup of the dressing and mix well.

Place salad on 6 serving plates. Place chicken fillet to one side of the salad, drizzle with a little dressing and garnish with crispy onions and fresh coriander

Serves 6