Crispy Chicken Caesar Slaw
Serves 210 mins prep10 mins cook
Crispy pan seared chicken served over fine slaw and greens dressed in a creamy caesar with loads of parmesan dressing and crushed croutons.
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What you need
Instructions
0 Slice a boneless skinless chicken breast in half horizontally and pounding the two halves nice and thin between two sheets of parchment paper and then season with salt and black pepper 1 In a shallow bowl, whisk 1/2 cup of all purpose flour with 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of italian seasoning, 1/4 teaspoon of salt and a pinch of black pepper 2 In a separate shallow bowl, whisk an egg with a tablespoon of milk and a pinch of salt and black pepper 3 Dip the chicken into the flour mixture then the egg mixture and then back into the flour mixture 4 Add a tablespoon of olive oil in a large skillet over medium heat 5 Once the oil is warm, add the chicken and cook for 3-4 minutes on the first side and once it is golden brown, carefully flip the chicken and cook until cooked through and golden brown on both sides 6 Transfer the chicken onto a cooling rack and season with salt 7 In a large bowl, combine 2 cups of angel hair cabbage with 2 cups of finely shredded red cabbage and 2 cups of finely shredded leafy greens 8 Drizzle with a few tablespoons of caesar dressing and toss to evenly distribute. Add additional dressing, if preferred 9 Add 1/2 cup of finely shredded parmesan and divide between two plates or bowls 10 Slice the chicken and add to the salads 11 Top with crushed croutons and enjoy!View original recipe