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Banjo chicken cutlets

  • Ingredients
  • Method
  • 10g 1436 PRECOATING MIX   1.5 Kg
  • 1 kg 6498 BC SOUTHERN CHICKEN FLAVOUR DF   2,25 Kg
  • 1 Kg 2156 BREADCRUMB FINE - TIP TOP   10 Kg
  • 10g 2726 PARSLEY FLAT LEAF 1-4mm   500 g
  • 5 kg Chicken thighs (skin on or off)

Mix pre-coating (egg wash substitute) with water as per instructions.

  1. Take chicken thigh and remove hip bone, leaving centre bone. Release bone and pull back but ensure bone is still connected. Flatten the meat section slightly.     
  2. Mix BC SOUTHERN CHICKEN FLAVOUR DF and breadcrumbs together
  3. Dip chicken in the PRECOATING MIX solution 
  4. coat chicken in crumb mixture
  5. Garnish with parsley

Tip: Add the following products to breadcrumbs in place of BC SOUTHERN CHICKEN FLAVOUR DF for a different flavour profile.

  • 4583 BC EUREKA TBO SPRINKLE   2 Kg
  • 2685 EXOTIC SATAY D/F   2 Kg
  • 2537 GARLIC & HERB D/F   2 Kg
  • 4627 PARMESAN, GARLIC & PARSLEY D/F   1.5 Kg