Golden, crispy crumbed chicken is wonderfully complimented by a refreshing carrot and cabbage Vietnamese slaw.


  • 4 single chicken breasts, skin off and flattened slightly

  • Plain flour for dusting

  • 2 whole eggs, beaten

  • 250g panko breadcrumbs

  • Cobram Estate extra virgin olive oil

  • Vietnamese slaw:

  • ¼ red cabbage, sliced finely

  • ¼ wombok

  • 1 carrot, julienned

  • ¼ coriander

  • ¼ bunch Vietnamese mint

  • 2 banana chillis, julienned

  • 1 shallot sliced lengthways

  • 1 lemon, juiced

  • Sea salt flakes

  • Cobram Estate extra virgin olive oil


  • 1.

    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.

  • 2.

    In a heavy based saucepan, heat Cobram Estate extra virgin olive oil until hot.

  • 3.

    Place chicken in pan and fry until and golden.

  • Vietnamese slaw::

  • 1.

    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

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