Crumbed chicken thigh with salad

Crumbed chicken and salad

Dear Reader,

It’s Boxing Day here in Australia.

After yesterday’s gluttony, I’m trying to be a little more sensible.



  • Chicken thigh (crumbed or, as they say in North America, breaded)
  • Lettuce leaves
  • Cherry tomatoes
  • Cucumber
  • Olive oil
  • Balsamic vinegar


  1. Lubricate a hot frying pan with some butter and vegetable oil.
  2. Lay the chicken into the pan and turn it over every minute or so until the temperature of the meat is about 76 °C.
  3. Remove the chicken from the pan and allow the meat to rest for about 10 minutes.
  4. Add some lettuce leaves, halved cherry tomatoes, and sliced cucumber in a small bowl.
  5. Season the salad with salt and drizzle over olive oil and balsamic vinegar.
  6. Move the chicken to a dinner plate.
  7. Eat the salad and chicken with a knife and fork.
  8. Enjoy some ice cream, custard, and granola for dessert.


I enjoyed the leftover crumbed chicken for breakfast with a steamed egg, wilted spinach, and cheese.

Tuesday morning breakfast. Crumbed chicken with egg, spinach, and cheese.





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