- 500 g skinless chicken breast fillets
- 1 cup (80 g) fresh white breadcrumbs
- 1 2/3 cups (50 g) cornflakes, lightly crushed
- 1 tablespoon sesame seeds, plus extra to serve
- 1 teaspoon hot chilli powder, or to taste
- 2 eggs
- 1/4 white cabbage
- 1/2 frisée (curly endive)
- 2 heads witlof
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon white wine vinegar
- 4 tablespoons olive oil
- 1 teaspoon honeysalt and pepper
- Preheat the oven to 200°C.
- Slice each chicken breast in half horizontally, then cut lengthwise into strips.
- Put the breadcrumbs, cornflakes, sesame seeds and chilli powder in a plastic bag and shake to mix well.
- Break the eggs into a shallow dish and beat together lightly.Dip the chicken strips, one at a time, in the egg, then drop into the plastic bag.
- When a few pieces of chicken are in the bag, shake to coat evenly with the sesame seed mixture.
- As the chicken strips are coated, transfer to 2 non-stick baking trays, spreading out the pieces.
- Bake the chicken strips for 15–20 minutes, turning the pieces over halfway through the baking time.
- Meanwhile, make the salad. Finely shred the cabbage and place in a large mixing bowl.
- Pull the frisée and witlof leaves apart and tear any large ones into smaller pieces. Add to the mixing bowl.
- In a small screw-top jar, shake together the dressing ingredients. Season to taste.
- Pour the dressing over the salad and toss well.Divide the salad among 4 plates and pile the cooked chicken pieces on top.
- Garnish with a few more sesame seeds, then serve.