Golden Panko-Crumbed Chicken Roll

• Meanwhile, finely chop garlic.
• In a small microwave-safe bowl, heat the butter in 
10 second bursts, until slightly softened.
• Add garlic and mash with a fork to combine. Season 
to taste with salt and pepper. Set aside. 

• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and shredded coconut. Dip chicken into flour mixture to coat, then into egg, and finally into the panko-coconut mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base.

• Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. Season with salt.

TIP: Add extra oil if needed so the crumbed chicken doesn't stick to the pan!

TIP: Chicken is cooked through when it's no longer pink inside.

• In a medium bowl, combine mixed salad leaves
with a drizzle of white wine vinegar and olive oil. 
Season to taste.
• Slice hot dog buns in half lengthways, three 
quarters of the way through, then spread with 
garlic butter.
• Bake hot dog buns directly on a wire oven rack until 
heated through, 3 minutes.