You can also try serving chicken on long bread rolls with coleslaw. Or, pan-fry uncrumbed chicken until cooked and serve with slaw and mayonnaise. Yum!
Ingredients
- 2 eggs, lightly beaten
- 2 Tbsp chipotle mayonnaise
- 2 cups panko breadcrumbs
- 500 g chicken tenderloins, trimmed, halved lengthways
- vegetable oil, for shallow frying
- 300 g creamy kale coleslaw kit
Method
- Combine eggs and mayonnaise in a shallow bowl. Place breadcrumbs in a separate shallow dish. Season with salt and pepper
- One at a time, dip chicken in egg mixture. Toss in breadcrumbs, pressing on to coat.
- Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat. Add chicken in two batches. Fry for about 2 to 3 minutes on each side, or until chicken is golden and cooked through. Remove. Drain on absorbent kitchen paper.
- Toss coleslaw with dressing from kit in a bowl.
- Serve chicken with slaw and extra mayonnaise.
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This recipe is…
- Nut-free
- Pregnancy-safe
Nutrition information
Please note, nutritional information is approximate and based on the uncooked ingredients.
| Nutrients | Qty/serve(1) |
|---|---|
| Energy | 2040 kJ |
| Protein | 37.3 g |
| Fat | 16.8 g |
| - Saturated fat | 1.9 g |
| Total carbohydrates | 44.8 g |
| - Sugars | 5.6 g |
| Dietary fibre | 0.0 g |
| Sodium | 542 mg |
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