This lovely recipe is easy to make and tastes delicious with the Japanese slaw and the dressing. The chicken was very juicy and the salad is amazingly good. A perfect recipe to cook in the middle of the week when you don't have too much time but want something healthy and tasty.
INGREDIENTS
1 cup quinoa flakes
1/4 cup panko breadcrumbs
2 Tbsp sesame seeds, toasted, plus extra to serve
2 tsp coriander seeds, crushed
1/4 cup finely grated parmesan cheese
sea salt and cracked black pepper
4 x 200g chicken breasts fillets, halved horizontally
2 eggs, lightly beaten
2 Tbsp olive oil
3 cups shredded Chinese cabbage (wombok)
2 carrots, peeled and shredded
small bunch spring onions, finely chopped
Dressing
2 tsp grated ginger
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 Tbsp maple syrup
METHOD:
To make the dressing, place the ginger, soy sauce, vinegar and maple syrup in a jar. Mix to combine and set aside.
Place the cabbage, carrot and green onion in a bowl and toss to combine.
Place the quinoa flakes, bread crumbs, sesame seeds, coriander, parmesan, salt and pepper in a bowl and toss to combine.
Dip the chicken pieces in the egg.
Press in the quinoa crumb to coat. Cook the chicken, in batches, for 4-5 minutes each side or until golden and cooked through.
Set aside and keep warm.
To serve, divide the slaw between serving plates. Slice the chicken and add to the plates.
Sprinkle with sesame seeds and serve with the dressing.
Serves 4
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