Try serving chicken on long bread rolls with slaw. Or, pan-fry uncrumbed chicken until cooked and serve with slaw and aioli.
2 eggs, lightly beaten
2 tblsps chipotle aioli, plus extra to serve
2 cups panko breadcrumbs
500g chicken tenderloins, trimmed, halved lengthways
Vegetable oil, for shallow frying
300g bag creamy kale coleslawsalad kit
Combine eggs and aioli in a shallow bowl. Place breadcrumbs in a separate shallow dish. Season with salt and pepper.
2 One at a time, dip chicken in egg mixture. Toss in breadcrumbs, pressing on to coat.
3 Heat enough oil in a large, deep frying pan to shallow-fry over a medium to high heat. Add chicken in two batches. Fry for about 2 to 3 minutes on each side, or until chicken is golden and cooked through. Remove. Drain on absorbent kitchen paper.
4 Toss coleslaw with dressing from kit in a bowl.
5 Serve chicken with slaw and extra aioli.