Coated Chicken Breast with Shredded Veg

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Coated Chicken Breast with Shredded Veg
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
579
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie579 kcal(28 %)
Protein37.84 g(39 %)
Fat23.5 g(20 %)
Carbohydrates56.27 g(38 %)
Sugar added0 g(0 %)
Roughage10.58 g(35 %)
Vitamin A431.84 mg(53,980 %)
Vitamin D0.6 μg(3 %)
Vitamin E3.35 mg(28 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.42 mg(38 %)
Niacin21.88 mg(182 %)
Vitamin B₆0.91 mg(65 %)
Folate262.88 μg(88 %)
Pantothenic acid1.55 mg(26 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C163.67 mg(172 %)
Potassium1,258.64 mg(31 %)
Calcium258.68 mg(26 %)
Magnesium96.33 mg(32 %)
Iron4.86 mg(32 %)
Iodine15 μg(8 %)
Zinc2.01 mg(25 %)
Saturated fatty acids4.74 g
Cholesterol122.87 mg
Author of this recipe:

Ingredients

for
4
For the coleslaw
2 tablespoons
1 tablespoon
1 teaspoon
2 tablespoons
2 tablespoons
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
1
unwaxed lemon (zest and juice)
1 cup
1 teaspoon
freshly chopped parsley
1 teaspoon
freshly chopped mint
3 tablespoons
3 tablespoons
vegetable oil (for frying)
You will also need
Lemon wedge (to garnish)
How healthy are the main ingredients?
MayonnaiseraisinsugarCabbagecarrotApple

Preparation steps

1.
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.
2.
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.
3.
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.
4.
Check the seasoning in the coleslaw and arrange on plates with the breaded chicken. Serve garnished with lemon wedges.