Ingredients
- 2-3 slices rye bread, stale
- 1 tbsp caraway seeds
- Salt and pepper
- 4 skinless chicken breasts, cut into fingers
- 50g flour
- 2 eggs, beaten
- Olive oil
- 1 small red cabbage, finely sliced
- Knob butter
- 100ml red wine vinegar
- 100ml cider vinegar
- 1 tbsp honey
- 4 tbsp Dijon mustard
- 2 tbsp crème fraiche
- 1 tbsp dill, finely chopped
Preheat an oven to 150 degrees/gas 2. Blitz the bread into crumbs in a blender and bake in the oven for about 20 minutes until dry and crisp. Mix the seeds into the crumbs and season well.
Turn the oven up to 180 degrees/gas 4. Dip the chicken into individual plates/bowls of the flour, then the beaten egg and finally the breadcrumbs, until well coated, and place on an oiled baking tray. Drizzle with a bit more oil and bake for 30 minutes, until crisp.
To make the cabbage, heat the butter in a saucepan and when it has melted, add the cabbage and soften for a few minutes over a low heat. Then add the vinegars, honey and salt and pepper. Cook until soft but not mushy – about 25 minutes. Finally, for the sauce, mix the mustard, creme fraiche and dill together. To serve, perch some chicken on top of a bed of cabbage, with some sauce flicked over it, all artfully done, of course.
dkemp@irishtimes.com
