Herbed Crumbed Chicken with Rainbow Salad
Medium
15mins
4
Herbed Crumbed Chicken with Rainbow Salad
Rated 4.0 stars by 26 users
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
-
2-3 chicken breasts, skin off, each chicken breast carefully cut in half along the width
- 2 eggs
- 2 tbsp Greek yoghurt
- 3 tsp Gewürzhaus Garlic Lovers’ Spice
- 1 tsp salt
- 3 cups panko breadcrumbs
- 1/3 cup chopped parsley
- Oil for frying
- 1 cup shredded purple cabbage
- ½ cup shredded white cabbage
- 1 small carrot, coarsely grated
- 1/3 cup chopped parsley
- 1 small red capsicum, quartered and finely sliced
- 1 tsp salt
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1 tsp Gewürzhaus Garlic Lovers’ Spice
For the crumbed chicken
For the rainbow salad
Directions
- In a large bowl, whisk together eggs, Greek yoghurt, 3 tsp Garlic Lovers’ Spice and 1 tsp salt and set aside.
In a medium sized tray mix the breadcrumbs and parsley and set aside.
Using tongs or a fork, take a piece of chicken and dip it into the egg mixture until it is thoroughly coated. Shake excess mixture off then dip chicken into the breadcrumb mixture. Once chicken is fully crumbed, set aside on a clean plate. Repeat for rest of chicken pieces.
Fill a large frying pan with enough oil to cover the bottom of the pan at least 1cm deep. Place on medium heat. Once oil has come to temperature, place chicken in the pan and gently fry for 4-5 minutes on each side or until chicken is cooked through and crumb is nice and golden. (Depending on the size of your pan, you may need to cook the chicken in batches).
To prepare the salad, mix vegetables in a large bowl and season with salt.
To make the dressing, in a small bowl or jug whisk together the olive oil, lemon juice and 1 tsp of Garlic Lovers’ Spice. Drizzle over the salad and mix well.
- Serve salad alongside Herbed Crumbed Chicken and enjoy!
