Japanese Crumbed Chicken with Asian Slaw

By Tony Howell

Serves 4

Preparation 25 mins

Cooking 10 mins

Print recipe

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This is a favourite mid-week dinner with my kids. My wife loves it too as it is low on effort and high on taste. The best part? The left-over chicken and salad (if there is any!) can be used in rolls for lunch the next day.

Ingredients

1kg Lilydale Free Range Chicken Breast Fillets, thinly sliced
2 eggs
Splash of milk
Japanese bread crumbs
Plain flour
Japanese mayonnaise

Salad:

Green Cabbage
Red cabbage
Coriander
Avocado
Toasted Nori
Sesame
Sliced Shallots

Mayonnaise dressing:

Japanese mayonnaise
Few drops of sesame oil
Squeeze of lime juice

Method

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

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