Preparation
1. Start with the dressing. Combine the lemon juice, mustard, shallot and garlic in a bowl and whisk in
olive oil. Season to taste and set aside.
2. Place one chicken fillet at a time between a sheet of baking paper and bash iit with a rolling pin, until
about 1 cm thick. Repeat.
3. Prepare three shallow bowls or trays. First with flour, garlic powder and onion powder, the next with
beaten egg and water and another with the herbs and breadcrumbs mixed together.
4. Dip each chicken fillet first in the seasoned flour, then egg and breadcrumbs to coat.
Using a a mandolin, shred the brussels sprouts and finely chop the kale and mix together in a large
bowl.
5. Heat the olive oil in a large non stick fry pan over a medium heat. Cook chicken for 5 minutes each
side in batches, if necessary.
Toss the dressing through the slaw and serve alongside the crispy mouth watering chicken.
Serves 4.
