I've been meaning to try chicken coated in cornflakes, and I have had the intention of making coleslaw for days now, so today I united these two in a very american lunch :) The good thing about this chicken is that you don't have to deep fry it, it only needs a bit of oil because the chicken breast gets done very quickly. It's not a very quick dish, I suggest making it on weekends when you have time to deal with the coating.
Ingredients for the chicken:
- about 3/4 kgs of chicken breast, cut in stripes
- 4-5 tablespoons of flour
- 3 eggs
- a packet of non flavoured cornflakes
- 1 teaspoon of grated chili
- one and a half tablespoons of roast chicken seasoning
- 1 teaspoon of dried garlic
- 1 small head of cabbage cut in thin stripes
- 2 carrots
- 1 stick of celery
- half a leek
- juice of half a lemon
- 4 tblspoons of mayo
- 4 tblspoons of sour cream
- salt, pepper
Sprinkle the dried garlic, the chili powder and the roast chicken seasoning onto the chicken stripes and give it a good stir. Then roll the stripes first into the flour, then the beaten eggs, then the smashed cornflakes. The easiest way to crush them is to put the flakes into a plastic bag and crush them with a rolling pin. Then fry them in a bit of oil until both sides are golden brown.
For the salad, sprinkle some salt onto the cabbage and let it rest for a while. Meanwhile slice the other vegetables up very thin, and then add them to the cabbage. Mix the dressing and pour it onto the salad mix. Let it rest for a while because it might need some extra salt or lemon juice, or a bit of ground caraway seeds.
