crumbed chilli chicken with winter slaw

  • 4 x 130g chicken thigh fillets
  • 2 cups fresh breadcrumbs 
  • ½ teaspoon dried chilli flakes 
  • sea salt and cracked black pepper 
  • ¼ cup vegetable oil, for shallow frying 
  • lemon wedges, to serve 

winter slaw

  • 200g green beans, blanched and thinly sliced 
  • 1 fennel bulb, trimmed and thinly sliced 
  • 150g cabbage, thinly sliced 
  • 1 ½ tablespoon olive oil 
  • 2 tablespoons white vinegar

 

  1. To make the winter slaw, place the green beans, fennel, cabbage, oil and vinegar in a large bowl and toss to combine. Set aside.
  2. Using a meat mallet, flatten out the chicken to 5mm (¼ in) thick. Combine the breadcrumbs, chilli, salt and pepper. Press the chicken into the breadcrumb mixture to coat. Heat 1cm (½ in) of oil in a non-stick frying pan over medium heat and shallow-fry the chicken for 3 minutes each side or until golden and cooked through. Serve with the winter slaw and lemon. Serves 4.

 

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