Recipe for a fresh cabbage slaw, served with Seed Crusted Chicken
1/4 lemon – zest & juice
1/2 tbsp sunflower seeds
1/16 cabbage – slice very thinly
1/4 clove garlic – peel, grate finely & chop
1/4 tsp Dijon mustard
1/2 stick celery – slice thinly at an angle
1/2 fennel bulb – slice very thinly crossways
3g fresh mint – tear leaves
1 chicken breast
1 egg (from your pantry) – beat lightly
1/4 cup Southern Fried Chicken Mix
salt & pepper (from your pantry)
olive oil (from your pantry)
cling wrap (from your pantry)
paper towels (from your pantry)
Preparation: Prepare all ingredients as indicated above.
Lemon: Using the fine side of a box grater, grate the peel to create zest. Then cut in half and juice.
Sunflower seeds: Place a pan on high heat and dry toast for 2-3 minutes until browned. Toss often to make sure they don’t burn.
Cabbage: Add a generous amount of salt to the shredded cabbage and massage with your fingers for 30 seconds to a minute to soften slightly.
Dijon lemon dressing: Mix together the lemon zest and juice garlic and Dijon mustard, and whisk in the olive oil (½ tbsp for 1).
Cabbage salad: Mix together the cabbage, celery, fennel and mint. Add the Dijon lemon dressing and toasted sunflower seeds and mix through. Set aside.
Chicken breast: Place the chicken breast between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Dip the chicken in the eggs (shake off excess), then in the Southern Fried Chicken Mix (make sure to coat evenly). Place a pan on medium-high heat with enough olive oil to cover the base. When hot, add the chicken and cook for 3-4 minutes a side until golden and cooked through. Remove, drain on paper towels and season.
Serve the seed crusted chicken with the cabbage salad, on the side.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.