Erla Steinunn's recipe collection

2 chicken breasts, cut into 9 pieces each

1 egg

60 g panko breadcrumbs

1 tsp Italian herbs

1/4 tsp onion powder

1/8 tsp garlic powder

Pinch of paprika

Salt and pepper

Romaine lettuce

Red cabbage

For the sauce:

1 tbsp Thai sweet chili sauce

1 tbsp light mayonnaise

A dash of sriracha sauce

1 tbsp finely chopped spring onion

Preheat the oven to 220°C.

Beat the egg with a little salt and pepper. Dip the chicken pieces into the egg mixture.

Season the breadcrumbs with onion powder, garlic powder, Italian herbs, paprika, salt, and pepper.

Coat the chicken pieces in the bread crumb mixture and place them on a baking tray.

Bake for 20-25 minutes, turning the pieces after 15 minutes.

Thinly slice the romaine lettuce and red cabbage, and arrange the baked chicken pieces on top of the salad.

Drizzle the sauce over the chicken before serving.