Cabbage salad with crispy chicken, apples and parmesan dressing

Kålsalat med sprød kylling og parmesan - Opskrift på måltidssalat

Cabbage salad with crispy chicken, apples and parmesan dressing

Recipe for a crisp, satisfying main-course salad with pointed cabbage, Brussels sprouts, panko-crumbed chicken, apples and a creamy parmesan dressing.

Course Lunch, Main course, Salad

Cuisine Danish

Nøgleord Main-course salad

Total Time 40

Servings people

Calories 689kcal

Ingredients

The salad

1 small pointed cabbage (sweetheart cabbage), finely shredded
250 g Brussels sprouts
2 apples, thinly sliced
1 handful hazelnuts, roughly chopped
Freshly ground pepper

Parmesan dressing

1 egg yolk
1 clove garlic
40 g parmesan
2 small anchovy fillets
2 tbsp freshly squeezed lemon juice
100 ml rapeseed oil
25 ml water, – adjust the consistency, perhaps a little more or less
Salt and pepper

Panko-crumbed chicken

500 g chicken mini fillets (inner fillets)
100 g panko breadcrumbs
2-3 tbsp plain flour
1-2 eggs, beaten
Neutral-flavoured oil
Salt and pepper

Instructions

Parmesan dressing

Put the egg yolk, garlic, parmesan, anchovy fillets and lemon juice in a mini chopper/blender and blend until well combined.
Then add the oil a little at a time while blending, – continue until all the oil is used up and you have a thick, creamy mayonnaise.
Add the water a little at a time, still blending, until you reach the desired consistency, – the dressing should be creamy, neither too thin nor too thick. Season with salt and pepper and keep chilled until serving.

Panko-crumbed chicken

Trim the chicken fillets of any sinew and membrane and pat them dry with a little kitchen paper.
Heat the oil in a frying pan over medium heat, – at home our hob is set to 5-6 out of 9.
Put the beaten egg, flour and panko in 3 shallow bowls. Season the flour with a little salt and pepper.
Turn the chicken pieces in the flour, then in the beaten egg and finally in the panko.
Fry the pieces until cooked through and golden on both sides, – about 3 min. per side depending on thickness. If they brown too quickly, turn the heat down a little, – so they have time to cook through properly.
As they are done, transfer the chicken pieces onto kitchen paper to drain.

Cabbage salad with crispy chicken, apples and parmesan dressing

Cut the base off the Brussels sprouts and remove the outer leaves. Put the leaves in a bowl and rinse them thoroughly, - they are used to garnish the salad.
Finely shred the Brussels sprouts and put them in a bowl or similar, together with the shredded pointed cabbage.
Top with the Brussels sprout leaves, and tuck the apple slices in around the salad.
Cut the chicken fillets into 2-3 pieces each, and arrange them on the salad.
Top the cabbage salad with the parmesan dressing, chopped hazelnuts and a little freshly ground pepper.

Nutrition