Crispy Parmesan Chicken & Green Tahini Slaw

Recipe inspired by Em the Nutritionist -- @emthenutritionist

Ingredients 

• 2 chicken breasts, flattened to an even thickness

• 2 tbsp plain flour

• 2 eggs, beaten

• 50g panko breadcrumbs

• 30g parmesan, finely grated

• 1 tsp garlic granules

• 1 tsp smoked paprika

• Salt and pepper

• Olive oil spray

  
  

Green Tahini Slaw

• ½ small cabbage, very finely shredded

• 2 heaped tbsp Greek yoghurt

• 2 tbsp tahini

• 2 tsp garlic granules

• 2 small tsp honey

• 1 generous handful fresh parsley

• 1 generous handful fresh coriander

• 2 large spring onions

• Juice of 2 lemons

• 1 tsp miso paste

• Salt, to taste

  
  

Method

1. Prepare the chicken.Season the chicken breasts with salt and pepper and gently flatten them so they are an even thickness.

2. Make the crumb.In a shallow bowl, combine the panko breadcrumbs, parmesan, garlic granules, smoked paprika and a little extra salt and pepper.

3. Crumb the chicken.Dust each chicken breast lightly in flour, dip into the beaten egg, then coat generously in the parmesan and panko mixture. Press the crumb firmly onto the chicken so it sticks.

4. Cook the chicken.Spray both sides lightly with olive oil and cook in a preheated air fryer at 210°C for 12–15 minutes, turning halfway, until golden, crispy and cooked through. Cook in batches if needed.Alternatively, bake at 210°C for 18–22 minutes, or pan-fry over medium heat with a little oil for around 4–5 minutes per side.

5. Make the green tahini dressing.Add the Greek yoghurt, tahini, garlic granules, honey, parsley, coriander, spring onion, lemon juice and miso paste to a food processor. Season with salt and blend until smooth and bright green.

6. Make the slaw.Toss the dressing through the finely shredded cabbage until evenly coated. Leave it to sit for around 5 minutes to soften slightly.

7. Serve.Let the chicken rest for a couple of minutes before slicing, then serve alongside the green tahini slaw.