Place a medium frying pan over medium–high heat. Add enough olive oil to reach 3–5 cm up the side of the pan.
Add the crumbed chicken fillets and shallow fry for 3 minutes each side (depending on the thickness of the chicken). If the chicken colours too much, turn the heat down for a bit or take it off the heat for 30 seconds.
2 chicken breasts
For the dressing: Place all the ingredients in a small bowl and mix well.
2 tablespoons extra virgin olive oil, 1 teaspoon dijon mustard, 1 tablespoon white wine vinegar
Place the cabbage, apple, bocconcini, mint and chilli flakes (if using) in a bowl. Add the dressing, toss gently and season well.
1/4 green cabbage, 1 green apple, 1/2 cup bocconcini cheese, 1 cup mint leaves, 1 teaspoon dried chilli flakes
Place the cabbage slaw on the plate, add the fried chicken breast. Serve with a lemon cheek. Enjoy!
