Japanese Crumbed Chicken with Asian Slaw

Method

1. Crumb the chicken.
2. Make an egg wash, by combining the eggs with milk, and beating.
3. Line up the flour, egg wash and bowl of Japanese breadcrumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside.
4. To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside.
5. To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise.
6. Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes.
7. Blot the excess oil by placing the chicken on paper towels.
8. Place the chicken on a plate, dress with the salad and tuck in!