Parmesan crumb chicken with winter slaw recipe
A tasty winter slaw to accompany a delicious cheese-topped chicken breast, this colourful, crispy recipe is delicious any time of year but makes special use of winter's best veg in a comforting and crunchy slaw. Put salty parmesan through your breadcrumbs to coat your chicken and enjoy!
See method- Serves 4
- 30 mins to cook
- 545 calories / serving
Ingredients
For the slaw
- 1/2 red cabbage, cored and thinly shredded
- 1 small red onion, sliced
- 1 carrot, peeled and sliced
- seeds from 1 pomegranate
- 1 lemon, juiced and zested
- 2tbsp extra-virgin olive oil
- pinch sugar
For the chicken
- 4 chicken breasts
- 3tbsp parmesan
- 150g breadcrumbs
- handful fresh parsley, chopped
- 75g (3oz) plain flour
- 2 eggs, beaten
- 2tbsp oil
- new potatoes, to serve
Each serving contains
- Energy
- 2295kJ 545.0kcal
- Fat
- 21g
- Saturates
- 6g
- Salt
- 0.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 40.6gProtein 50.7gFibre 5.2g
Method
- Toss together the slaw ingredients. Put the chicken breasts between pieces of clingfilm and beat with a rolling pin to about 1cm (½in) thick.
- Mix together the Parmesan, breadcrumbs and parsley on a plate. Season the flour and put on another plate. Put the egg on a third plate. Dip the chicken first in the flour, then in the egg and then in the breadcrumbs.
- Heat the oil in a large frying pan and cook the chicken for about 3-4 minutes on each side. Cut into a thick portion to ensure that it is cooked through, with no pink showing. Serve with the slaw and boiled new potatoes, if you like.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
