400 g chicken tenderloins
200 g Antoniou Kataifi Pastry
1 large handful of fresh flat leaf parsley, chopped
1/3 cup parmesan cheese, freshly grated
salt and pepper, to taste
2 large egg, beaten
rice bran oil, for shallow frying
For this Kataifi Pastry recipe, begin by tearing away small bundles of Kataifi Pastry and place in a food processor. Process until the kataifi is cut into smaller pieces and the mixture resembles breadcrumbs.
Mix through the parsley, parmesan cheese, salt and pepper, ensuring the ingredients are distributed evenly.
Place the kataifi crumb mixture in one shallow bowl and the beaten egg in another shallow bowl.
Take one chicken tenderloin, dip into the beaten egg and then coat with the kataifi mixture. Press down firmly to ensure the fish is coated well. Repeat with the remaining chicken tenderloins and set aside.
Heat your oil in a shallow frypan. Once the oil comes to temperature, fry two or three chicken tenderloins at a time turning once when the underside turns golden brown.
Once cooked through, drain each tenderloin on absorbent kitchen paper and serve immediately.
Garnish with lemon wedges, a chutney or sauce of your choice.