for 4 people

Dressing

1 tbsp	Dijon mustard
3 tbsp	red wine vinegar
180 g	plain yoghurt
2 tbsp	Parmesan by the piece, finely grated
1 tsp	salt
a little	pepper

Coleslaw

500 g	red cabbage, cut into thin slices
400 g	carrots, cut into thin slices
80 g	dark sultanas

Crumb coating

280 g	tender chicken breast fillets
¼ tsp	salt
a little	pepper
80 g	breadcrumbs
20 g	white flour
1	egg

Fry

oil for frying

Serve

40 g	Parmesan by the piece, shaved into thin strips using a peeler

How it's done

Dressing

In a bowl, mix the mustard with all the other ingredients up to and including the cheese, season.

Coleslaw

Add the cabbage, carrots and sultanas to the dressing, mix. Cover the coleslaw and leave to infuse for approx. 30 mins.

Crumb coating

Season the chicken. Empty the breadcrumbs and flour each into a shallow dish. Beat the egg in a deep dish. Toss the chicken in the flour in batches, shake off the excess, dip the chicken in the egg and then in the breadcrumbs. Press the breadcrumbs down firmly so that they stick.

Fry

Heat the oil in a non-stick frying pan. Fry the chicken fillets in batches for approx. 4 mins. on each side.

Serve

Plate up the chicken fillets with the coleslaw, sprinkle with parmesan.

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