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Mr Hellmann's New York coleslaw with crumbed chicken

Method

  • Process the capsicum, celery and apple until finely chopped and transfer the mixture to a large bowl.
  • Then add the celery and caraway seeds with the onion and garlic powders, sugar, buttermilk, vinegar, mayo, salt and pepper. Whisk until well combined, taste for seasoning and refrigerate for 1 hour. 
  • When ready, toss the cabbages and carrot with dressing to taste. Set aside.
  • Place the Panko crumbs mixed with parmesan in one bowl, the egg beaten with milk in another, and flour in a third bowl.
  • Individually dust the chicken breasts in flour, coat in egg wash and crumb. Then cook in a thin layer of hot oil until golden all over. Drain on kitchen paper towels.
  • Serve the chicken on individual plates with a good mound of the salad alongside.

Ingredients

  • 1 small green capsicum, cored, seeded & roughly chopped
  • 1 celery stalk, chopped
  • ½ Granny Smith apple, peeled & cored
  • 1 tspn celery seeds
  • 1 tspn caraway seeds
  • ½ tspn garlic powder
  • ½ tspn onion powder
  • 1 tbsp sugar
  • ½ cup buttermilk
  • ¼ cup cider vinegar
  • 1¾ cups Hellmann’s (or Best) mayonnaise
  • 1 tspn sea salt
  • ½ tspn ground pepper
  • 1½ cups shredded red cabbage
  • 1 medium Savoy cabbage, cored & very finely sliced
  • 1 carrot, grated
  • freshly grated parmesan
  • Panko crumbs (or any other breadcrumbs)
  • 1 egg
  • ¼ cup milk
  • plain flour
  • 6 chicken breasts
  • vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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