Crumbed chicken and sesame coleslaw pots

October 16, 2014 (Last Updated: January 11, 2019)
Crumbed chicken and sesame coleslaw pots recipe

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

Print Recipe

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!

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October 16, 2014 (Last Updated: January 11, 2019) By
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