Crusted Chicken Tenders With Asparagus Salad - cooking recipe

Ingredients

1/4 cup seasoned flour
2 None eggs, beaten
1/2 cup dry breadcrumbs
1/4 cup finely crushed almonds
1 lb chicken tenders
None None Oil, for shallow frying
None None FOR THE ASPARAGUS SALAD
1 head baby Romaine lettuce, leaves separated, torn
1 bunch asparagus, trimmed and blanched
1/4 cup grated Parmesan cheese
1/4 cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey

Preparation

Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.