Buy all ingredients right below the recipe
Ingredients
- 500 g chicken breast fillet
- 500 g white cabbage
- 150 g plain yogurt
- 1 small red onion
- 3 tablespoons lemon juice
- 2 medium carrots
- 1 teaspoon ground sweet paprika
- 50 g mayonnaise
- ½ teaspoon garlic granules
- ½ teaspoon dried basil
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- 150 g cornflakes
- 1 teaspoon granulated sugar
- 2 pinches salt
- 1 pinch ground black pepper
Steps
- 1Wash, clean, and pat dry the chicken breast. Cut it into longer, thicker strips, then place them in a bowl. Mix with 50 g of yogurt, 1 tablespoon of lemon juice, paprika, garlic granules, basil, oregano, salt, and pepper. Let the meat marinate in the refrigerator for at least 30 minutes.
- 2Meanwhile, prepare the coleslaw salad: Wash the cabbage, peel the onion, and finely chop both. Peel and coarsely grate the carrots. Place the vegetables in a large bowl, salt them, mix, and let stand for 5 minutes. Then add the mayonnaise, 100 g of yogurt, Dijon mustard, 2 tablespoons of lemon juice, and sugar. Mix thoroughly, then refrigerate.
- 3After the marinating time, preheat the oven to 190 °C and line a baking tray with baking paper.
- 4Crush the cornflakes into small pieces in a food processor or in a sealed bag using a rolling pin. Pour the crumbs into a deep plate and coat the meat strips one by one, pressing the breading firmly. Place the strips on the prepared baking tray.
- 5Bake the chicken strips at 180-190 °C for 20-25 minutes, until golden brown and crispy.
- 6Serve the finished chicken strips with the chilled coleslaw salad. Enjoy your meal!
