for 4 people

Dressing

1	hard-boiled egg
3 tbsp	white balsamic vinegar
1 tbsp	olive oil
1 tbsp	water
3 tbsp	plain yoghurt
25 g	Parmesan, coarsely grated
¼ tsp	salt
a little	pepper

Salad

400 g	white cabbage, very thinly sliced
200 g	carrots, thinly sliced

Crumb coating

60 g	breadcrumbs
1 tbsp	white flour
1	egg, beaten
2	chicken breasts (each approx. 180 g)
¼ tsp	salt
¼ tsp	mild paprika
a little	pepper

Chicken

100 g	bacon strips
2 tbsp	olive oil
50 g	Parmesan, shaved into thin strips using a peeler

How it's done

Dressing

Place the egg in a measuring cup along with all the other ingredients up to and including the Parmesan, puree, season.

Salad

Add the cabbage and carrots to a bowl, add the dressing, knead well by hand for approx. 2 mins.

Crumb coating

Place the breadcrumbs and flour in two separate shallow dishes, and the egg in a deep dish. Season the chicken breasts and toss in the flour in batches, shake off the excess, dip in the egg and then in the breadcrumbs. Press the crumb coating down firmly.

Chicken

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove, set aside and wipe the cooking fat from the pan. Add the oil to the same pan, add the chicken breasts, fry over a medium heat for approx. 5 mins. on each side. Remove, carve into slices, serve on top of the salad with the bacon and Parmesan.

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