Lemon chicken & winter slaw
Lemon chicken & winter slaw
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Ingredients
Method
The make the slaw, mix the cabbage, carrot, mint, dill, capers, capers, honey, 1 tbsp vegetable oil and the zest and juice of one lemon together in a large bowl, then season and set aside.
Place the chicken breasts between 2 sheets of baking parchment and use a rolling pin to bash to a thickness of about 0.5cm. Halve each breast. Season the flour on a plate and beat the eggs in a shallow bowl. Mix the breadcrumbs and zest of one lemon in another shallow bowl. Dust the chicken in the flour, then dunk into the egg and toss into the lemony breadcrumbs to coat.
Heat 80ml vegetable oil in a frying pan over a medium-high heat and fry the chicken in 2 batches for 3 minutes on each side, until golden and crisp, the juices run clear and there is no pink meat. Serve with the slaw and lemon wedges.
