Ingredients
Fennel and herb slaw
Caper mayo
Method
1.Cut the chicken breasts thinly on the diagonal. You should end up with 6-10 flat pieces, some larger, some smaller.
2.In a small bowl mix together the panko, almonds, parmesan and 1 tsp sea salt. Put the flour in a shallow bowl and the egg in another shallow bowl.
3.Take a piece of chicken and put it into the flour, give the dish a shake and make sure the chicken is well coated. Next, dip it in the egg and then in the crumbs, ensuring it is coated all over. Place on a plate and repeat with remaining chicken.
4.In a bowl mix together the fennel, cabbage, red onion, herbs and lemon zest. Dress with the lemon juice and olive oil and season with sea salt. In a small bowl, mix together the mayonnaise, capers, garlic and red onion.
5.In a heavy-bottomed frying pan, heat a little oil on medium heat and fry the chicken in batches until golden and cooked through. This will take about 4 minutes on each side. (Or cook in a little oil on a barbecue hotplate.)
6.Cut and butter buns; toast cut sides in the pan, under a grill or on the barbecue hotplate. Spread bases with caper mayo, then top each with a piece of chicken and some slaw. Add tops and serve.
This slaw can be easily adapted to include whatever greens you have available – e.g. use red cabbage in place of green; apple instead of fennel, etc. Just make sure you include the 1 cup of herbs. Use any herbs you have on hand – have fun experimenting with different combinations.
Note
