Crispy Chicken With Home-made Coleslaw |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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290 calories per serving. Not only is this recipe super-quick to make, but by altering the cut of chicken or the coleslaw ingredients, you can tailor it to what you fancy. So if you're addicted to deep-fried chicken, it'll feel like you're choosing from a takeaway menu. Read more . It's best to have a mandoline to slice the vegetables. Apart from being one of the most wonderful words in the English language, a mandoline is key when 'thinly' slicing anything. It's a super-cheap piece of equipment and has transformed my relationship with raw vegetables - you'll never look back. Ingredients:
1 large free-range chicken breast |
1 free-range egg white |
40g fine polenta meal |
15g freshly and finely grated parmesan |
a good pinch of cayenne pepper |
1/2 tablespoon olive oil |
1/2 lemon, cut into wedges |
salt and freshly ground black pepper |
for the home-made coleslaw |
4 small radishes, top and tailed |
1/2 small red onion |
1/2 small bulb of fennel, top and tailed |
50g red cabbage |
35g celeriac, peeled |
75g greek yoghurt |
1 teaspoon sherry vinegar |
salt and freshly ground black pepper |
Directions:
1. Cut the chicken breast into super-thin strips of roughly the same size. Lightly whisk the egg white in a medium-sized bowl.
2. In another bowl, combine the polenta, parmesan and cayenne pepper.
3. Dip each chicken strip, first in the egg white and then in the polenta mixture until well covered. Set aside on a large plate.
4. When all the chicken strips are coated, heat the oil in a non-stick frying pan.
5. Cook the chicken for seven minutes on each side, over a medium high heat, until it is cooked through and the outside is crispy and golden. Season to taste.
6. While the chicken is cooking, use a mandolin (I like using the 'julienne' setting for the celeriac) to thinly slice all the vegetables into a big bowl.
7. If you don't have a mandolin, you can cut it by hand with a sharp knife but it will take around 10 minutes.
8. Once all the vegetables are cut into thin slices, pour in the yoghurt and the vinegar and toss thoroughly.
9. Season well and serve with the crispy chicken, a sprinkling of cayenne and some lemon or lime wedges for those who fancy a bit of an edge.
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