Chicken Escalopes with Coleslaw & Rocket Salad

MAIN_P1210699.jpgServes 2, prep time 10 minutes, cooking time 15-20 minutes

INGREDIENTS
FOR THE COATING
2 flatbreads
120g of grated parmesan
1 tsp grated lemon rind
1 tsp garlic powder
1 tsp turmeric

1 tsp of cayenne pepper
2 tsp of mustard seeds

FOR THE CHICKEN
2 chicken breasts
1/2 cup plain flour
1 free-range egg beaten
2 tbsp of vegetable oil for frying

TO SERVE
Coleslaw
Rocket leaves
Balasmic gel
Rock salt
Chopped coriander stalks

MAIN_CHICKEN_P1210693.jpgMETHOD
Tear the flatbreads into a food processor and blitz into crumbs. Add the remainder of the dry ingredients and blitz again. Place the chicken breasts in a ziplock bag and flatten with a meat tenderiser, until each breast is 2cms in depth. Next, place the flour, egg, and breadcrumbs into separate shallow dishes. Coat each piece of chicken in flour, shaking off excess. Dip in the egg, then coat in breadcrumbs. Now, heat the oil in a shallow pan over medium-high heat. Cook each chicken breast for 4-5 minutes on each side or until crisp and golden. Transfer the chicken to a plate lined with paper towel to soak off the excess oil. Slice each chicken breast into strips, season, top with coriander stalks, serve with coleslaw and rocket leaves.

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