Enjoy these crispy polenta coated chicken strips with a refreshing coleslaw dressed in yoghurt and vinegar.
Cut each chicken breast into 10 thin strips of roughly the same size.
Lightly whisk the egg white in a medium bowl.
In another bowl, combine the polenta, the parmesan and cayenne pepper. Dip each chicken strip, first in the egg white and then in the polenta mixture until well covered before setting aside on a large plate.
When all the chicken strips are coated, heat the oil in a non stick frying pan and cook for 7 minutes each side, on a medium high heat until the chicken is cooked through and the outside is crispy and golden. Season to taste and serve with the lemon wedges and the coleslaw.
Whilst the chicken is cooking, peel the onion, the celeriac and top and tail the radish and fennel.
Using a mandolin (I like using the ‘julienne’ setting), thinly slice all the vegetables into a big bowl. If you don’t have a mandolin, you can cut it by hand but it will take around 15 minutes.
Once all the vegetables are cut into thin batons or slices, pour in the yoghurt and the vinegar and toss thoroughly. Season well and serve with the Crispy Chicken.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This coleslaw recipe is a really nifty way of hitting your ‘5 a day’ without really trying! Also, you could use any number of other vegetables such as carrot, celery, white cabbage, white onion and even apple depending on what you like and what’s in season. This is one of my favourite combinations of vegetables, but it might also be because it ends up looking bright pink! If you are after a white version of this recipe, substitute the red cabbage and red onion for white ones.
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