Cheap, cheerful crunchy chicken
This recipe will become a family favourite.
25-30 minutes, until tender and golden brown. Turn once during cooking. Remove from oven and allow to cool slightly.
While potatoes are cooking, prepare the rest of the slaw. Thinly slice spring onions; thinly slice cabbage until you have about 31⁄ cups worth; grate carrot. Place all in a large bowl.
Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and place breadcrumbs in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Place on a clean, dry plate.
Heat a little oil in a large frypan on medium heat. Cook chicken, in batches, for 3-4 minutes each side (depending on thickness), or until cooked through. Wipe pan out between batches and add extra oil. Remove from pan and place on second prepared tray.
Turn oven grill to high heat and position oven rack towards top of oven. Top chicken with cheese and grill (on top rack of oven) for 1-2 minutes, until cheese is melted. Alternatively, cook crumbed chicken on barbecue hot plate and place cheese on top for the final 1-2 minutes of cook time to melt. While chicken is cooking, add cooked potatoes and all remaining potato slaw ingredients to bowl with slaw veges. Toss to combine and season to taste.
To serve:divide cheesy crumbed chicken between plates, top with your favourite tomato relish or sauce (if using) and serve potato slaw on the side.
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Serve with your favourite relish and some slaw on the side.