Coated Chicken Breast with Shredded Veg

Name: Coated Chicken Breast with Shredded Veg
Total time: 1 h 5 min
Yield: 4
Ingredients: 2 tablespoons Mayonnaise; 1 tablespoon Crème fraiche; 1 teaspoon mustard powder; 2 tablespoons white wine vinegar (to taste); 2 tablespoons raisin; sugar; 4 cups white Cabbage (finely sliced or shredded); 4 cups red Cabbage (finely sliced or shredded); 1 carrot (shredded); 1 Apple (shredded); 4 Chicken fillet (150 g each); 1 egg; 1 unwaxed lemon (zest and juice); 1 cup fresh breadcrumbs; 1 teaspoon freshly chopped parsley; 1 teaspoon freshly chopped mint; 3 tablespoons All purpose flour; 3 tablespoons vegetable oil (for frying); Lemon wedge (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 5 min.

Ready in

Calories:

579

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	579 kcal	(28 %)
Protein	37.84 g	(39 %)
Fat	23.5 g	(20 %)
Carbohydrates	56.27 g	(38 %)
Sugar added	0 g	(0 %)
Roughage	10.58 g	(35 %)

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more nutritional values

Vitamin A	431.84 mg	(53,980 %)
Vitamin D	0.6 μg	(3 %)
Vitamin E	3.35 mg	(28 %)
Vitamin B₁	0.56 mg	(56 %)
Vitamin B₂	0.42 mg	(38 %)
Niacin	21.88 mg	(182 %)
Vitamin B₆	0.91 mg	(65 %)
Folate	262.88 μg	(88 %)
Pantothenic acid	1.55 mg	(26 %)
Biotin	0.79 μg	(2 %)
Vitamin B₁₂	0.71 μg	(24 %)
Vitamin C	163.67 mg	(172 %)
Potassium	1,258.64 mg	(31 %)
Calcium	258.68 mg	(26 %)
Magnesium	96.33 mg	(32 %)
Iron	4.86 mg	(32 %)
Iodine	15 μg	(8 %)
Zinc	2.01 mg	(25 %)
Saturated fatty acids	4.74 g
Cholesterol	122.87 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

servings

For the coleslaw: 2 tablespoons
Mayonnaise; 1 tablespoon
Crème fraiche; 1 teaspoon
mustard powder; 2 tablespoons
white wine vinegar (to taste); 2 tablespoons
raisin; sugar; 4 cups
white Cabbage (finely sliced or shredded); 4 cups
red Cabbage (finely sliced or shredded); 1
carrot (shredded); 1
Apple (shredded)

For the chicken: 4
Chicken fillet (150 g each); 1
egg; 1
unwaxed lemon (zest and juice); 1 cup
fresh breadcrumbs; 1 teaspoon
freshly chopped parsley; 1 teaspoon
freshly chopped mint; 3 tablespoons
All purpose flour; 3 tablespoons
vegetable oil (for frying)

You will also need: Lemon wedge (to garnish)

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Preparation steps

Stir together the mayonnaise with the crème fraîche, mustard powder, vinegar and raisins. Season to taste with salt and a pinch of sugar and mix through the salad. Leave for around 15 minutes for the flavours to develop.

Meanwhile, tenderise the chicken slightly, halve and season with salt and ground black pepper. Beat the egg together with 2 tbsp lemon juice. Mix the breadcrumbs with the parsley, mint and lemon zest.

Dip the meat first in flour, then in the beaten egg and finally in the crumb mixture. Press the coating firmly onto the meat and fry in oil in a hot pan on both sides until golden brown.

Check the seasoning in the coleslaw and arrange on plates with the breaded chicken. Serve garnished with lemon wedges.