1 large chicken breast
⅓ cup plain flour
1 egg
½ cup panko breadcrumbs
⅓ cup desiccated coconut
¼ tsp garlic powder
½ tsp salt
½ tsp pepper
¼ cabbage
1 small carrot
1 small capsicum
1 spring onion, thinly sliced
2 tbs sesame dressing
3 tbs canola oil
Lime wedges, to serve
1 tsp sesame seeds
Directions
Chicken: Slice 1 chicken breast to create thin tenders. Add ⅓ cup flour to one bowl. Add 1 egg to another bowl. Add ½ cup panko, ⅓ cup coconut, ¼ tsp garlic powder, ½ tsp salt, and ½ tsp pepper in a shallow bowl, and mix. Coat chicken in flour, then egg, then press into coconut-panko mixture. Set aside.
Slaw: Finely shred ¼ cabbage, 1 carrot and 1 capsicum. Add to a bowl with 1 sliced spring onion. Pour sesame dressing over slaw, toss well, and set aside.
Cook the Chicken: Heat oil in a large pan over medium heat. Cook chicken 3–4 minutes each side, until golden and cooked through.
Serve: Divide slaw between plates, top with chicken, sprinkle sesame seeds, and serve with lime wedges.
