Buy all ingredients right below the recipe
Ingredients
- 500 g chicken breast
- 50 g natural yogurt
- 1 tbsp lemon juice
- 1 tsp sweet paprika powder
- ½ tsp garlic powder
- ½ tsp dried basil
- 150 g cornflakes
- 1 pinch salt
- 1 pinch ground black pepper
- 500 g white cabbage
- 1 small yellow onion
- 2 carrots
- 50 g mayonnaise
- 1 tsp Dijon mustard
- 1 tsp granulated sugar
Method
- 1Wash, clean, and pat dry the chicken breast. Then cut into elongated, thicker strips. In a medium bowl, mix with 50 g yogurt, 1 tbsp lemon juice, paprika powder, garlic powder, basil, oregano, salt, and pepper. Cover the meat and let it marinate in the refrigerator for at least 30 minutes.
- 2Meanwhile, prepare the coleslaw: Wash the white cabbage, peel the onion, and finely slice or shred both. Peel and coarsely grate the carrots. Place cabbage, onion, and carrots in a large bowl, salt, mix well, and let sit for 5 minutes. Then add mayonnaise, 100 g yogurt, Dijon mustard, 2 tbsp lemon juice, and sugar, mix well again, and chill the finished coleslaw until serving.
- 3After marinating, remove the meat from the refrigerator. Preheat the oven to 190 °C top/bottom heat and line a baking sheet with parchment paper.
- 4Finely crush the cornflakes in a blender or crush them in a freezer bag with a rolling pin. Place the crumbs in a deep plate and roll the meat strips in them one by one, pressing the breading firmly. Place the breaded strips on the baking sheet.
- 5Place the baking sheet in the oven and bake the strips at 180–190 °C for approx. 20–25 minutes until golden brown.
- 6Arrange the finished chicken strips on 4 plates and serve with the prepared coleslaw.
