Chicken with Sesame Crust and Red Cabbage Salad

Ingredients

• 650 g red cabbage
• 2 carrots
• 1 small cucumber (350 g)
• 10 g ginger root
• 1 tbsp lime juice
• Salt
• Pepper
• 1 tsp Honey
• chili powder
• 5 tbsp Rapeseed Oil
• 600 g Chicken breast fillet
• 2 egg whites
• 2 tbsp sesame seeds (15 g)
• 2 tbsp black sesame seeds (15 g)
• 3 tbsp coconut flakes (10 g)
• 1 handful micro herbs (5 g)
• 2 Organic Limes
• 2 tbsp sour cream (20 g)

Instructions

1. 1.

   Clean the red cabbage, remove outer leaves and stem. Shred into very fine strips and place in a bowl. Peel carrots and cucumber, wash, then shred lengthwise into thin slices. Peel ginger and finely chop. Mix lime juice with ginger, salt, pepper, honey, 1–2 pinches of chili powder and 1–2 tbsp oil.

2. 2.

   Taste the dressing, pour over the cabbage, and knead with hands for a few minutes until it softens. Fold in carrot and cucumber strips. Cover salad and let rest at room temperature for 1½ hours.

3. 3.

   Meanwhile, pat chicken breast dry and cut lengthwise into 2–3 cm wide strips. Whisk egg whites in a shallow dish. Mix both types of sesame with coconut flakes in another shallow dish. Season chicken strips with salt and pepper, then coat first in egg white, then in sesame mixture. Heat remaining oil in an oven‑proof large skillet. Sear chicken strips for 4–5 minutes over medium heat. Flip, transfer skillet to a preheated oven at 200 °C (180 °C fan) and bake for 7–9 minutes until cooked through.

4. 4.

   Season the cabbage salad again with salt and pepper. Place chicken strips in a baking dish lined with parchment paper. Wash micro herbs and limes, halve limes. Sprinkle chicken with micro herbs and serve with cabbage salad, lime halves and sour cream.