Serves: 2
Ingredients
For the chicken
- 1 large free-range chicken breast
- 1 free-range egg white
- 40g fine meal polenta
- 15g freshly and finely grated parmesan
- A good pinch of cayenne pepper
- ½ lemon, cut into wedges and zested
- Parsley
- ½ tbsp olive oil
- ½ tbsp olive oil
For the homemade coleslaw
- 4 small radishes, top and tailed
- ½ small red onion
- 50g red cabbage
- 50g white cabbage
- 1 red apple
- Fennel seeds
- 75g Greek 0% fat yoghurt
- 1 tsp sherry vinegar
- Salt and freshly ground black pepper
METHOD
How to cook crispy chicken and home-made coleslaw
1. Flatten the chicken breast using a rolling pin. Lightly whisk the egg white in a medium-sized bowl.
2. In another bowl, combine the polenta, parmesan and cayenne pepper, lemon zest and chopped parsley.
3. Dip the chicken fillet, first in the egg white and then in the polenta mixture until well covered. Set aside on a large plate.
4. When the fillet is 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 to thinly slice all the vegetables and apple into a big bowl with the fennel seeds. If you don’t have a mandolin, you can cut it by hand with a sharp knife but it will take around 10 minutes.
7. Once all the vegetables are cut into thin slices, pour in the yoghurt and the vinegar and toss thoroughly.
8. 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.