SERVES 4
80 ml low-fat buttermilk
3 tablespoons finely chopped fresh chives or spring onions
1 tablespoon mayonnaise
1 teaspoon honey
½ teaspoon Dijon mustard
½ teaspoon coarse salt
½ teaspoon freshly ground black pepper
225 g coleslaw: shredded carrot, cabbage and onion (the ratios are up to you)
275 g cooked quinoa
60 ml plus 1 ½ teaspoons olive oil
1 tablespoon finely grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
450 g chicken mini fillets (about 8 pieces)
1 large egg, lightly beaten
Preheat the oven to 180°C. Line a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the buttermilk, chives, mayonnaise, honey,
mustard, and ¼ teaspoon each salt and pepper. Toss with the coleslaw mix and
refrigerate.
Toss the quinoa with the 1½ teaspoons olive oil. Spread the quinoa on the baking
sheet and bake, stirring occasionally, until slightly dry and golden, about 20
minutes. (Keep the oven on.) Let the quinoa cool. Mix the quinoa with the
cheese, parsley, and the remaining ¼ teaspoon each salt and pepper.
Dip the chicken, one piece at a time, into the beaten egg, then in the quinoa
mixture, turning and pressing to coat both sides. Heat 60 ml olive oil in a large
nonstick frying pan over medium-high heat. Cook the chicken, in batches if
necessary, until golden, 2 to 3 minutes per side. Transfer to a baking sheet and
bake until cooked through, 3 to 5 minutes. Serve with the coleslaw.
See the photo.