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Parmesan crumb chicken with winter slaw recipe

Parmesan crumb chicken with winter slaw recipe

9 ratings

See method

  • Serves 4
  • 30 mins
  • 545 calories / serving


For the slaw

  • 1/2 red cabbage, cored and thinly shredded
  • 1 small red onion, sliced
  • 1 carrot, peeled and sliced
  • seeds from 1 pomegranate
  • 1 lemon, juiced and zested
  • 2tbsp extra-virgin olive oil
  • pinch sugar

For the chicken

  • 4 chicken breasts
  • 3tbsp parmesan
  • 150g breadcrumbs
  • handful fresh parsley, chopped
  • 75g (3oz) plain flour
  • 2 eggs, beaten
  • 2tbsp oil
  • new potatoes, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    6g 30%
  • Sugars

    8g 9%
  • Salt

    0.1g 18%

of the reference intake
Carbohydrate 40.6g Protein 50.7g Fibre 5.2g


  1. Toss together the slaw ingredients. Put the chicken breasts between pieces of clingfilm and beat with a rolling pin to about 1cm (½in) thick.
  2. Mix together the Parmesan, breadcrumbs and parsley on a plate. Season the flour and put on another plate. Put the egg on a third plate. Dip the chicken first in the flour, then in the egg and then in the breadcrumbs.
  3. Heat the oil in a large frying pan and cook the chicken for about 3-4 minutes on each side. Cut into a thick portion to ensure that it is cooked through, with no pink showing. Serve with the slaw and boiled new potatoes, if you like.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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