We've taken our guilty love for chicken tenders and made them acceptable for adult life with this sophisticated remake. Coated in luscious aioli and a lemony panko crumb before being pan-fried, these golden fingers are then served on a salad of roasted and buttered beans studded with capers. No more boxed chicken!
Preheat oven to 200°C fan-forced. Slice chicken into 2–3cm-thick pieces. Pick sage leaves from their stems and finely chop. Crush garlic.
Place sage, garlic, butter, salt and pepper in a bowl and mix until well combined.
Finely grate lemon zest. Place lemon zest and panko breadcrumbs on a plate with a pinch of salt and pepper and stir to combine. Place ½ the aioli in a separate bowl and add chicken, making sure to coat it thoroughly. Working in batches, press chicken into breadcrumbs to coat both sides well.
Trim the tops from the beans and place on a lined baking tray. Dot sage butter over beans and season with salt and pepper. Roast for 15 minutes or until tender. Remove from oven, add capers and roast for a further 5 minutes or until capers are crisp. While beans are roasting, continue with step 5.
Heat oil in a non-stick frypan over medium-high heat. Working in batches, cook chicken for 3–4 minutes each side or until golden and crisp.
Juice ¼ lemon and cut remaining lemon into wedges. Place beans, capers and salad leaves in a bowl with lemon juice and toss to combine. Serve chicken with salad, lemon wedges and remaining aioli.