Crispy pork & vegetable rolls
Crispy Thai rolls with pork and vegetables - great for a starter. You can make these ahead and freeze
Crunchy chicken strips
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 200g boneless, skinless chicken breasts
- 1 egglightly beaten
- 85g polenta
- sunflower oilfor frying
- 3 tbsp half-fat crème fraîche
- 2 tsp peri peri sauce
- 100g bag watercress
- 2 tbsp ready-made vinaigrettedressing
Nutrition: per serving
- kcal559
- fat33g
- saturates9g
- carbs33g
- sugars4g
- fibre2g
- protein33g
- salt0.54glow
Method
step 1
Cut each chicken breast into five strips. Season the egg, then coat each piece of chicken first in the egg, then the polenta. Heat about 2cm oil in a frying pan, add the chicken and fry for 5-7 mins until the coating is crisp. Drain well on kitchen paper.
step 2
Spoon the crème fraîche into a small bowl and swirl in the peri-peri sauce. Dress the watercress with the vinaigrette and serve on the side with the chicken and dipping sauce.
