CRUMB: Place all the ingredients in a food processor and blitz until finely ground but still with some texture. Tip into a wide shallow dish and season well.

TO COOK AND SERVE: Place the flour in one dish and the whisked eggs and garlic in another. Season the chicken with salt and pepper. Dip first into the flour, then into the eggs, letting the excess drip off, and then into the seedy crumbs, pressing them on to adhere. Chill for 30 minutes if time permits. Heat a little oil and a knob of butter in a large frying pan and cook the chicken in batches for 2-3 minutes each side, until golden and crisp. Cooking time will depend on the thickness of the chicken. Drain on kitchen towels. Serve with the slaw and a squidge of mustard.

White Slaw with Tangy Yoghurt Dressing (gf) (v)

Tuck this salad into your burgers or tacos. It’s also a great side at any barbecue.

INGREDIENTS
DRESSING
¼ cup each good-quality egg mayonnaise and thick plain yoghurt
1 tablespoon apple cider vinegar
2 cloves garlic, crushed
1 teaspoon each Dijon mustard and toasted cumin seeds
sea salt and ground pepper

SLAW
3 cups shredded white cabbage
1 green apple, thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
½ small red onion, very thinly sliced
½ cup walnut pieces, toasted

METHOD
Dressing: Whisk everything together in a bowl until smooth and season well.

Slaw: Combine the cabbage, apple, fennel and onion in a bowl. Add half the dressing and toss until everything is lightly coated, then toss through the walnuts and some of the reserved fennel fronds. Serve the remaining dressing separately.