4 chicken breasts, skin removed
1/2 cup seasoned plain flour
2 eggs, lightly beaten
1 tbsp milk
2 cups fine polenta
1/2 cup grated Parmesan
1/2 tsp chili powder
1/3 cup oil
Salsa:
3 ripe Roma tomatoes, seeded and finely
chopped
2 red chilies, seeded and finely sliced
2 tbsp finely sliced spring onion
1 avocado, finely diced
1 celery stick, diced
1 tbsp lime juice
2 tbsp shredded fresh mint |