Coated Chicken Breast with Shredded Veg
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
4
- For the coleslaw
- 2 Tbsps Mayonnaise
- 1 Tbsp Crème fraiche
- 1 tsp mustard powder
- 2 Tbsps white wine vinegar (to taste)
- 2 Tbsps raisins
- sugar
- 4 cups white Cabbage (finely sliced or shredded)
- 4 cups red Cabbage (finely sliced or shredded)
- 1 carrot (shredded)
- 1 Apple (shredded)
- For the chicken
- 4 Chicken fillet (150 g each)
- 1 egg
- 1 unwaxed lemon (zest and juice)
- 1 cup fresh breadcrumbs
- 1 tsp freshly chopped parsley
- 1 tsp freshly chopped mint
- 3 Tbsps all-purpose flour
- 3 Tbsps vegetable oil (for frying)
- You will also need
- Lemon wedge (to garnish)
Preparation steps
1.
Stir together the mayonnaise with the crème fraîche, mustard powder, vinegar and raisins. Season to taste with salt and a pinch of sugar and mix through the salad. Leave for around 15 minutes for the flavours to develop.
2.
Meanwhile, tenderise the chicken slightly, halve and season with salt and ground black pepper. Beat the egg together with 2 tbsp lemon juice. Mix the breadcrumbs with the parsley, mint and lemon zest.
3.
Dip the meat first in flour, then in the beaten egg and finally in the crumb mixture. Press the coating firmly onto the meat and fry in oil in a hot pan on both sides until golden brown.
4.
Check the seasoning in the coleslaw and arrange on plates with the breaded chicken. Serve garnished with lemon wedges.
