Recipe by: Adrian Richardson
2 La Ionica chicken breasts, cut into long strips
1 cup Greek yoghurt
½ lemon, zest
¼ cup sesame seeds
2 cups breadcrumbs
¼ cup extra virgin olive oil
¼ iceberg lettuce
2 baby cucumbers, sliced
4 cherry tomatoes, sliced
3 tbsp extra virgin olive oil, for frying
- Add yoghurt and lemon zest to a bowl, and stir to combine. Combine bread crumbs and sesame seeds in another bowl.
- Coat the chicken pieces in the yoghurt mixture then coat each piece in the bread crumb mixture.
- Heat extra virgin olive oil in a large pan over medium-high heat. Fry the tenders for 3-5 minutes on each side, or until golden brown and cooked through. Transfer to a wire rack to cool for a few minutes.
- Serve with sliced vegetables.