Parmesan Chicken and Coleslaw

with Sweet Potato Wedges

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Instructions

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1 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the wedges in the oil until they are fully coated. Roast in the oven for 30 min or until golden and crisp.

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2 Prep coating

Meanwhile, grate the Parmesan. Zest the lemon with a fine blade. Wrap the chicken breasts in cling film. Using a rolling pin, gently bash the chicken until halved in thickness. Crack the eggs into a bowl and whisk. Combine the bread crumbs, Parmesan, lemon zest, salt and pepper in a second bowl.

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3 Coat chicken

Pat the chicken breasts dry and dip them in the egg, then coat them in the bread crumbs. Refrigerate until step 5.

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4 Make coleslaw

Peel and grate the carrots. Peel and finely slice the shallots. Slice or shred the white cabbage as finely as possible. In a bowl, combine the carrot, shallots (don't like raw onion? Go easy!), cabbage, mayonnaise, mustard and 1/1.5/2 Tbsp of freshly squeezed lemon juice with a pinch of salt and pepper.

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5 Fry chicken

See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 3 min on either side or until golden and crispy.

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6 Serve

Chop the chives finely. Serve the chicken alongside the sweet potato wedges and coleslaw. Garnish with the chives.

Tips for fussy eaters

Serve with regular potato fries.

Pro tip

Once you've added the coated chicken to the pan, reduce the heat to low. Don't move the chicken around until you're ready to flip them. If they start to brown too quickly, remove the pan from the heat for a while.

You can't beat crispy chicken!

Cooking Time: 45 min

Equipment Required: Rolling pin

Cals 819 · Prot 46 · Carbs 83 · Fat 31

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Parmesan 30 Grams
Lemon 1 Piece
Eggs 1 Piece
Panko bread crumbs 60 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

Sweet potato wedges

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Coleslaw

Carrot 1 Piece
Shallots 1 Piece
White cabbage 300 Grams
Mayonnaise 50 Grams
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh chives 15 Grams

You can't beat crispy chicken!

Cooking Time: 45 min

Equipment Required: Rolling pin

Cals 819 · Prot 46 · Carbs 83 · Fat 31

Instructions

photo

1 Roast sweet potatoes

Preheat the oven to 220°C/200°C fan. Slice the sweet potatoes (skins on) into wedges. Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss the wedges in the oil until they are fully coated. Roast in the oven for 30 min or until golden and crisp.

photo

2 Prep coating

Meanwhile, grate the Parmesan. Zest the lemon with a fine blade. Wrap the chicken breasts in cling film. Using a rolling pin, gently bash the chicken until halved in thickness. Crack the eggs into a bowl and whisk. Combine the bread crumbs, Parmesan, lemon zest, salt and pepper in a second bowl.

photo

3 Coat chicken

Pat the chicken breasts dry and dip them in the egg, then coat them in the bread crumbs. Refrigerate until step 5.

photo

4 Make coleslaw

Peel and grate the carrots. Peel and finely slice the shallots. Slice or shred the white cabbage as finely as possible. In a bowl, combine the carrot, shallots (don't like raw onion? Go easy!), cabbage, mayonnaise, mustard and 1/1.5/2 Tbsp of freshly squeezed lemon juice with a pinch of salt and pepper.

photo

5 Fry chicken

See pro tip! Heat a pan over a medium heat with a generous drizzle of vegetable oil. Add the coated chicken and reduce the heat to low. Fry for 3 min on either side or until golden and crispy.

photo

6 Serve

Chop the chives finely. Serve the chicken alongside the sweet potato wedges and coleslaw. Garnish with the chives.

Tips for fussy eaters

Serve with regular potato fries.

Pro tip

Once you've added the coated chicken to the pan, reduce the heat to low. Don't move the chicken around until you're ready to flip them. If they start to brown too quickly, remove the pan from the heat for a while.

Ingredients

Number of people

Chicken

Chicken breast 300 Grams
Parmesan 30 Grams
Lemon 1 Piece
Eggs 1 Piece
Panko bread crumbs 60 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Vegetable oil 2 Tbsp

Sweet potato wedges

Sweet potatoes 600 Grams
Vegetable oil 2 Tbsp
Salt 0.5 Tsp

Coleslaw

Carrot 1 Piece
Shallots 1 Piece
White cabbage 300 Grams
Mayonnaise 50 Grams
Dijon mustard 6 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp
Fresh chives 15 Grams
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