Crumbed tenderloins on winter slaw

  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Crumbed tenderloins
  • 10 chicken tenderloins, halved crosswise
  • 1/3 cup (50g) plain flour, seasoned
  • 1 egg, beaten
  • 2 cup (140g) panko breadcrumbs
  • rice bran oil spray
Winter slaw
  • 400 gram red cabbage, finely shredded
  • 2 red or green pears, cut into matchsticks
  • 1/2 cup tarragon leaves
  • 2 spring onions, finely sliced diagonally
  • 1 tablespoon rice bran oil
  • 1 lemon, juice of
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon fennel seeds


Crumbed tenderloins on winter slaw
  • 1
    Preheat oven to 200°C (180°C fan forced). Coat chicken in seasoned flour, shaking off excess. Dip in egg, then coat in breadcrumbs. Place on a baking tray in a single layer and spray with oil spray. Bake for 15-20 mins, until golden and cooked through.
  • 2
    Meanwhile, make the winter slaw. Place cabbage, pear, tarragon and onion in a large bowl. Place oil, lemon juice, mustard and fennel seeds in a screw-top jar and shake to combine. Drizzle salad with dressing and toss to combine. Season to taste. Serve with chicken.