• These delicious crumbed chicken and sesame coleslaw pots are easy to transport and anything served in a glass jar just says ‘old school picnic eating’. The perfect vintage flavours for such a beautiful setting.

    Recipe by Leila Saffarian 

    Assisted by Nomvuselelo Mncube

    Photograph by Graeme Borchers 

    Assisted by Curtis Gallon

    Crumbed chicken and sesame coleslaw pots

    Serves: 4
    Cooking Time: 35 mins


    • Crumbed chicken

    • 4 boneless and skinless chicken breasts
    • 120g (1 cup) cake flour
    • 500ml (2 cups) Panko breadcrumbs
    • 2,5ml (½ tsp) cayenne pepper
    • 60ml (¼ cup) Parmesan, grated
    • sea salt and freshly ground black pepper, to taste
    • 2 large eggs, beaten
    • vegetable oil, for frying
    • Coleslaw

    • 1 small white cabbage, shredded
    • ½ small red cabbage, shredded
    • 1 large carrot, julienned
    • small handful fresh coriander, roughly chopped
    • Dressing

    • 250ml (1 cup) Greek yoghurt
    • 30ml (2 tbsp) good quality mayonnaise
    • 45ml (3 tbsp) fresh chives, chopped
    • 45ml (3 tbsp) fresh coriander, chopped
    • juice of 1 lime
    • sea salt and freshly ground black pepper, to taste
    • sesame seeds, to serve
    • fresh coriander, to serve
    • fresh lime wedges, to serve



    For the chicken, cut the breasts into strips and dust with flour.


    Place the breadcrumbs in a large bowl and add the cayenne pepper, Parmesan and seasoning.


    Coat the chicken in the breadcrumbs. Dip into the beaten egg, followed by a second coating of crumbs. Place in the fridge for 10 minutes. 4 Heat the oil over medium heat. Test the oil by placing a crumb in the oil – when ready, fry the chicken in batches until golden, about 4 – 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Set aside.


    For the coleslaw, combine the white and red cabbages, carrot and coriander in a large bowl.


    Combine all of the dressing ingredients in a jug and mix well. Add to the veggies and coat well. Spoon into glass jars and top with sesame seeds.


    Serve the crumbed chicken with coleslaw and scatter with extra sesame seeds. Serve with fresh coriander and lime wedges.


    Leila's tip: The crumbed chicken can be baked for 15 minutes in a preheated 200°C oven - crisp and delicious!