Serves 4
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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
METHOD
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.
The Carousel thanks Cobram Estate for this recipe.
