Dust the chicken breasts in flour then dip in egg wash. Place in breadcrumbs and coat well, patting crumbs to breast. Repeat process with all portions.
In a heavy based saucepan, heat Cobram Estate extra virgin olive oil until hot.
Place chicken in pan and fry until and golden.
In a bowl toss cabbages, carrot, coriander, Vietnamese mint, chilli and shallot. Add lemon juice, sea salt and extra virgin olive oil to slaw. Mix well and serve with the chicken.
For more information about Cobram Estate Olive Oil, go to cobramestate.com.au
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