Best Parmesan Chicken Strips with Herb Coleslaw and Wedges

Serves 4
  • 2 chicken breasts
  • 2 eggs
  • ½ cup Best Foods™ Mayonnaise with a touch of Garlic
  • 2-3 cups panko crumbs
  • ¼ cup finely grated parmesan
  • 1 tbsp. fresh chopped herbs – rosemary, parsley, thyme
  • Agria potatoes cut into wedges
  • Rice bran oil
  • Garlic and herb sea salt
  • ¼ green cabbage
  • ¼ red cabbage
  • 1 carrot
  • 1 tbsp. fresh herbs or a handful of spinach leaves, roughly shredded
  • ¼ cup grated cheese
  • ¼ cup Best Foods™ Mayonnaise
  • 1 lemon


Preparation time: 15-20 minutes

Cook time: 20-30 minutes

  1. Pre-heat the oven to 180 degs.
  2. Toss the potatoes in the oil and seasoning and arrange in a single layer in a roasting dish and bake for 40 minutes tossing a few times until golden and tender.
  3. Meanwhile whisk the eggs and Best Foods™ Mayonnaise with a touch of Garlic together.
  4. Combine the panko crumbs, parmesan and herbs in a large shallow dish. 
  5. Cut the chicken into even sized strips, dip in the egg and aioli mixture until completely covered then roll each strip in the parmesan crumbs until well coated. 
  6. Place the chicken strips on a lined baking tray and spray with oil. 
  7. Bake for about 15 minutes until golden and cooked through.
  8. For the coleslaw combine cabbage, carrot, herbs or spinach leaves and grated cheese in a large bowl then toss with mayonnaise and fresh lemon juice to taste.
  9. Serve the chicken strips with golden potato wedges and creamy herb coleslaw.
Recipe by Jo Wilcox