Name: Crumbed chicken and coleslaw
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Ingredients: 1/3 cup plain flour; 2 cup cornflake crumbs; 2 eggs; 1/4 cup milk; 8 chicken drumsticks, skin removed; cooking oil spray; 1/4 savoy cabbage, core removed, shredded; 1 large carrot, peeled, cut into thin matchsticks; 150 gram snow peas, thinly sliced lengthwise; 3 green onions, finely chopped; 1/2 cup egg mayonnaise; 1 tablespoon wholegrain mustard; 1 clove garlic, crushed; 2 tablespoon lemon juice; lemon wedges, to serve

Ingredients

1/3 cup plain flour

2 cup cornflake crumbs

2 eggs

1/4 cup milk

8 chicken drumsticks, skin removed

cooking oil spray

1/4 savoy cabbage, core removed, shredded

1 large carrot, peeled, cut into thin matchsticks

150 gram snow peas, thinly sliced lengthwise

3 green onions, finely chopped

1/2 cup egg mayonnaise

1 tablespoon wholegrain mustard

1 clove garlic, crushed

2 tablespoon lemon juice

lemon wedges, to serve

Method

1.Place flour and crumbs on separate plates. Whisk eggs with milk in a medium bowl. Line a baking tray with baking paper. Dip chicken in flour, then egg mixture then crumbs to coat evenly. Place on prepared tray. Cover with plastic food wrap; chill for 15 minutes.

2.Preheat oven to 190°C (170°C fan-forced). Spray chicken with oil. Bake for 40-45 minutes or until golden and cooked.

3.Meanwhile, combine cabbage, carrot, snow peas and onion in a large bowl. Whisk mayonnaise, mustard. garlic and juice; add to the coleslaw. Toss to combine. Season with salt.

4.Spoon coleslaw onto plates; top with chicken. Serve with lemon wedges.