Crispy Chicken Strips with Coleslaw

Preparation

• 1
  For the coleslaw, finely shred or slice the white cabbage. Peel and coarsely grate the carrots. Combine both in a large bowl.
• 2
  Whisk together mayonnaise, apple cider vinegar, and mustard to make a dressing. Season with salt and pepper. Pour the dressing over the vegetables, mix well, and let it marinate in the refrigerator for at least 30 minutes.
• 3
  Cut the chicken breast fillet into strips about 2 cm wide. Season with salt and pepper.
• 4
  Prepare three deep plates: one with flour (mixed with paprika powder), one with beaten eggs, and one with Panko breadcrumbs.
• 5
  Dredge the chicken strips one by one first in the flour, then dip them in the egg, and finally roll them in the Panko breadcrumbs, pressing the coating lightly.
• 6
  Heat plenty of oil in a pan and fry the chicken strips over medium heat until golden brown and crispy on both sides. Drain on paper towels and serve with the coleslaw.