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. 

seared norwegian salmon with greens

For a quick and easy, no fuss dinner or lunch, here's my version of seared salmon. Love this because salmon is a great source of protein and omega-3 fatty acids (great for people with high Cholesterol) and its quick and easy... perfect for a quick dinner or light lunch. I usually serve with steamed vegetables or a crisp green salad with a dill dressing (you can make extra to pour over the fish) and maybe a nice cold glass of Sauvignon Blanc ;-). Baby potatoes mixed with fresh rosemary and olive oil (with a touch of sea salt) would also be a great accompaniment.

seared norwegian salmon with greens 
Recipe type: Seared, cooked, fish

Cook time:  10 mins + 30 mins marinade time

Serves: 2  (350-400g salmon)

Ingredients: 
350-400g salmon (fresh, deboned and skinned)
1 tbsp soy sauce
1 tbsp honey
1/2 lemon freshly squeezed
1/2 tsp fresh chili (optional)

greens
A salad - mixed green salad leaves with finely sliced red onion. (your options are endless - I prefer simplicity)
or
Steamed Vegetables 


Instructions:
Mix together the soy, honey, lemon juice and chili and pour over the salmon. Leave to rest in fridge for 30minutes.

Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking). Drizzle the pan with a little olive oil. Fry salmon for at least 2 minutes before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
Turn and fry the fish for 3-5 minutes, depending on the thickness of the fish. Salmon is done when the inner flesh is no longer transparent. Although i personally prefer a line of transparency in the middle. Remember it will still cook slightly after removing from the pan and plating your meal.

 Serve.