Crispy Parmesan Crumbed Chicken with Microgreens Pineapple Salsa

Servings: 4

For the Parmesan Crumbed Chicken:

• 3/4 cup Flour
• 3 large Eggs
• 1 cup Panko Breadcrumbs
• 1/2 cup Freshly Grated Parmesan Cheese + more for serving
• 4 Chicken Breasts, skinless and boneless, pounded 1/4" thick
• Vegetable Oil or Olive Oil, for frying

For the Microgreens Pineapple Salsa:

• Lemon Dill Hummus, for serving
• 3/4 cup Mustard Microgreens, or any micro greens of choice
• 3/4 cup Fresh Pineapple, thinly sliced
• 1/4th Red Onion, thinly sliced
• 1/2 cup Cherry Tomatoes, quartered
• 1 tbsp. Olive Oil
• 1 tbsp. Apple Cider Vinegar
• Salt & Black Pepper, to taste

For the Parmesan Crumbed Chicken:

1. Add the frying oil to a large pot over medium high heat. Heat the oil to 350F.
2. In the meantime, create your working station by placing three bowls next to each other. In the first bowl, add the flour. In the second bowl, beat the eggs until smooth. In the third bowl, mix the breadcrumbs and grated parmesan together.
3. Pound out each chicken breast to 1/4" thick. Dredge each chicken breast through the flour to be well-coated, then the eggs, and lastly the breadcrumb mixture.
4. Place the crumbed chicken breasts into the frying oil to fry for 3-4 minutes on each side, until crispy and golden brown.
5. Using a slotted spoon or tongs, transfer the fried chicken breasts to a plate lined with paper towels to drain any excess oils.

For the Microgreens Pineapple Salsa:

1. Simply combine all ingredients together in a large bowl. Season with salt and black pepper to taste.

To Serve:

1. Add a generous scoop of hummus along the edge of each plate. Using the back of a spoon, spread the hummus down half of the plate to create a swirl.
2. Add the chicken breasts on top of the hummus.
3. Add the micro green pineapple salsa on top of the chicken.
4. Enjoy with freshly grated parmesan cheese!