quick Italian crumbed chicken with coleslaw

Often, if I'm not sure on what to cook for dinner, I resort to a simple and quick crumbed chicken breast. Can't go wrong with that and you can always cut up into strips for a chicken salad or serve them with French fries with dips.

When it comes to the seasoning, be adventurous! I have tried many varieties such as: curry powder, grated Parmesan, fresh chopped herbs, Moroccan spice or even Chinese all-spice. Whatever you think will work, throw it in. 

As for the side, this is a coleslaw with a twist. Little mayo (healthy 😊) and some added Avo for some mono unsaturated fats. 

quick Italian crumbed chicken with coleslaw

Recipe type: pan fry, cook, easy

Cook time: 15 minutes prep + 10 minutes cooking

Serves: 4

Ingredients:

4 x large deboned and skinned chicken breasts 

2 eggs (lightly beaten) 

1/2 cup of Flour 

1 cup of Breadcrumbs (I use Kelloggs) 

2 tsp Seasoning (for this recipe I used Nomu Italian-rub) 

2 - 3 tbsp dried parmesan

 coleslaw

1 x PnP packet of ready made coleslaw (raw) 

1 Avo chopped 
1 small red onion finely chopped

1 tbsp Mayonnaise

2 tbsp Yogurt 

1/4 cup salad dressing (i.e Italian / French) 

Instructions: 
Lightly bash the chicken breasts until flat. 
Add your seasoning to the breadcrumbs, together with the Parmesan. 
Pat chicken breasts in flour and then dip in egg. Then place in breadcrumb mixture and cover. Shake off excess and place on a plate. Do one at a time. Leave to rest. 

Coleslaw salad
Mix all ingredients together. 

Lightly fry the chicken breasts in some olive oil for about 3-4 minutes per side or until golden (Depending on the thickness of the breast). 

Serve with some lemon wedges and the coleslaw salad.