Cornflake Chicken with Kumara Chips and Shredded Slaw

Steps

1. oven to 220oC. Line an oven tray with baking paper.
2. Toss kumara chips on prepared tray with a drizzle of oil and season with salt and pepper. Bake for about 25 minutes, until golden and cooked through. Turn once during cooking.
3. While kumara is baking, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks.
4. Place seasoned flour in a bowl, whisk eggs with milk in a second bowl and place corn crumb in a third bowl. Coat each piece of chicken first in flour, then egg mixture, then corn crumb, shaking off excess as you go. Set aside.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken, in batches, for 2–3 minutes each side, until crumb is golden and chicken is cooked through. Wipe pan clean with paper towels between batches and add another drizzle of oil as needed. Set aside on paper towels and keep warm.
6. While chicken is cooking, mix together mayonnaise, mustard and vinegar in a large bowl. Set aside. Finely shred cabbage; cut apple into matchsticks; grate carrot; cut cucumber in half lengthways and thinly slice. Add all to bowl with dressing and toss to coat. Season to taste with salt and pepper.
7. divide kumara chips and shredded slaw between plates and top with cornflake chicken.