Directions

To Cook

1. Mix beetroot puree with mayonnaise. Set aside.
2. Season chicken tenderloins with salt and pepper, then lightly coat with flour. Coat again with whisked egg and breadcrumb.
3. Preheat oil to 180°C. Fry crumbed chicken until golden brown and cooked through.
4. Pierce with skewers and serve with beetroot mayonnaise.