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Lion Quality Eggs
– The Recipe For Success

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING

CHICKEN STRIPS

Prep: 10mins
Cooking: 15-20 mins
Serves 12

225g fresh white breadcrumbs
6 chicken breast fillets
6 medium Lion Quality eggs
5ml garlic powder

  1. Preheat the oven to 180C 350F Gas Mark 4. Spread the breadcrumbs out on a baking tray and oven bake for 5mins or until golden. Remove and leave to cool. Place a large non-stick baking tray in the oven to warm up.
  2. Cut each chicken breast into 3 long thin strips. Beat the eggs with the garlic powder and seasoning and place in a shallow bowl. Dip the chicken strips in the egg and then the breadcrumbs. Then repeat dipping the chicken for a second time.
  3. Place the chicken strips on the hot baking tray and bake in the hot oven for 20mins, or until the chicken is golden and cooked through. Serve with vegetables and reduced salt and sugar ketchup.

PORK & APPLE IN THE HOLE | HAM & VEGETABLE EGG PIZZA | PASTA WITH BACON & EGGS | CHICKEN STRIPS | APRICOT & ORANGE BREAD & BUTTER PUDDING 

Further Information & Literature

If you would like further information about Lion Quality eggs and how they can benefit your business, please contact the British Egg Information Service on 0207 052 8899

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