Andre Martin
Try serving chicken on long bread rolls with slaw. Or, pan-fry uncrumbed chicken until cooked and serve with slaw and aioli.Â
Ingredients
Method
1.
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.
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