Serves 1, approx 430kcal & 42g protein per serving
1 chicken breast, flattened slightly
1 tbsp plain flour
1 egg, beaten
25g panko breadcrumbs
15g parmesan, finely grated
1/2 tsp garlic granules
1/2 tsp smoked paprika
For the green tahini slaw
1/4 cabbage, finely shredded
1 heaped tbsp Greek yoghurt
1 scant tbsp tahini
1 tsp garlic granules
1 small tsp honey
Handful of fresh parsley & coriander
1 large spring onion
Juice of 1 lemon
1/2 small tsp miso paste
Season the chicken breast well & flatten slightly so it is an even thickness. Mix the panko, parmesan, garlic granules, smoked paprika, salt & pepper in a bowl.Dust the chicken in flour, dip it into the beaten egg, then coat in the panko, pressing the crumb on firmly so it sticks.
Spray with oil on both sides, then cook in a preheated air fryer at 210°C for 12–15 minutes, turning halfway, until golden & cooked through. Alternatively, bake in the oven at 210°C for 18–22 minutes, or pan-fry over a medium heat with a little oil for 4–5 minutes on each side. Rest the chicken on a rack for a couple of minutes after cooking rather than straight on a plate, so the underside stays crisp.
For the slaw, add the yoghurt, tahini, garlic granules, honey, parsley, coriander, spring onion, lemon juice and miso to a blender or mini chopper. Blitz until smooth and bright green. Taste and adjust with more lemon, honey or seasoning to suit you.
Toss the dressing through the shredded cabbage until well coated. Serve the crispy Parmesan chicken with the green tahini slaw.