Food & Wine
Tasty Japanese crumbed chicken with Asian slaw
Want a taste of Japanese crumbed chicken mid week? It’s easier to make than you think!
Difficulty: easy
Cooking time: less than 15 minutes
Serves: 4
Ingredients
- 2 chicken breast fillets thinly sliced
- 2 eggs
- Splash of milk
- Japanese bread crumbs
- Japanese mayonnaise
For the salad
- Green cabbage
- Red cabbage
- Coriander
- Avocado
- Toasted nori
- Sesame
- Sliced shallots
Mayonnaise dressing
- Japanese mayonnaise
- Few drops of sesame oil
- Squeeze of lime juice
Method
- Firstly, crumb the chicken.
- Make an egg wash, by combining the eggs with milk, and beating.
- Line up the flour, egg wash and bowl of Japanese bread crumbs in a row. Dust the thin chicken first in flour, then egg, then crumbs. Set aside.
- To make the mayonnaise dressing, put all ingredients in a bowl and mix together with a whisk. Set aside.
- To make the salad, thinly slice the cabbages, shallots and avocado, and toss together with nori, sesame, coriander leaves. Dress with mayonnaise.
- Fry off the chicken in batches in a mix of vegetable oil and butter, until golden brown. This should take approximately 3-4 minutes.
- Blot the excess oil by placing the chicken on paper towels.
- Place the chicken on a plate, dress with the salad.
Recipe courtesy of Nine Kitchen.