Ingredient

Chicken fillet ½ kg

Onion (chopped) ½ cup

Shangrila Lemon Juice 2 tbs

Oil ½ cup

Salt & pepper 1 tbs

Flour ½ cup

Eggs 2 units

Milk 2 tbs

Bread crumbs 1 ½ cup

Extra oil 1 tbs

Butter 2+2 ounce

Garlic (crushed) 1 tsp

Parsley (finely chopped) 1 tsp

Shangrila Hot Habanero sauce 2 tbs

Shangrila Mango Chilli Sauce 2 tbs

For Cocktail Sauce:

Mayonnaise 4 tbs

Shangrila Thai Sweet Chilli Sauce 4 tbs

Shangrila Vinegar 1 tbs

Shangrila ketchup 2 tbs

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Preparation

Method

For Chicken:

Marinate chicken with chopped onion, Shangrila Lemon Juice, oil, salt and pepper, and mix well. Also add in both Shangrila Hot Habanero and Shangrila Mango Chilli Sauce, leave it to marinate for 1 hour. Remove fillet for marination, coat in flour, dip into egg and milk mixture, then into bread crumbs pressing crumbs firmly. Heat extra oil and butter in a large frying pan, add chicken fillet, cook gently on both sides until golden. Melt extra butter in a separate pan, add crushed garlic, cook until butter turns light golden, then add parsley, pour butter over chicken fillet, and serve immediately with cocktail sauce.

For Sauce:

Mix Mayonnaise with all Shangrila sauces together, serve with Milanese chicken.

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