• 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

    Ingredients

    • 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

    Instructions

    1

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

    2

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

    3

    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.

    4

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

    5

    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.

    6

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

    Notes

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

    ×
    Exit mobile version