Skip to main content

Pine nut crusted chicken with warm kale salad

Skip to IngredientsSkip to Method

This Pine nut crusted chicken with kale salad is a must-try for dinner. It's crunchy, delicious and on the table in 30 minutes flat. Too easy!

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes
Pine nut crusted chicken with warm kale salad


  • 1 Coles Australian Free Range Egg
  • ⅓ cup (50g) plain flour
  • 2 cups (240g) fresh breadcrumbs (made from day-old bread)
  • ½ cup (40g) grated parmesan
  • ⅓ cup finely chopped flat-leaf parsley
  • ¼ cup (40g) pine nuts
  • 500g Coles RSPCA Approved Chicken Tenderloins
  • Vegetable oil, to shallow-fry
  • 1 tbs olive oil
  • 2 garlic cloves, thinly sliced
  • 140g pkt Coles Australian Chopped Kale
  • 100g semi-dried tomatoes
  • 2 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Whisk egg and ¼ cup (60ml) water in a shallow bowl. Place flour in a separate bowl. Combine breadcrumbs, parmesan, parsley and pine nuts on a plate. Toss chicken in flour and shake off excess. Dip in egg mixture, then in breadcrumb mixture to coat. Transfer to a plate.
  2. Step 2

    Heat the vegetable oil in a large frying pan over medium heat. Cook the chicken for 2-3 mins each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm.
  3. Step 3

    Heat the olive oil in a frying pan over high heat. Add garlic and cook, stirring, for 2 mins or until golden. Add kale, tomato and lemon juice. Cook, tossing gently, for 2-3 mins or until the kale just wilts. Serve with the chicken.