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Pan-Fried Chicken Breast with Red Cabbage and Radish Slaw

Crispy chicken and a rainbow of slaw for your five-a-day.

Serves 2  Total time 25 mins


• 2 chicken breast fillets 

• 1 tbsp cornflour 

• 3 tbsp extra virgin olive oil 

• 300g red cabbage, shredded 

• 100g radishes, thinly sliced 

• 5 spring onions, finely sliced 

• 1 bunch flat-leaf parsley, picked


• 1 tsp dijon mustard 

• 4 tbsp extra virgin olive oil 

• 2 tbsp cider or white wine vinegar 

• 1 tsp honey or sugar 


1. Lay the chicken on a board and bash with a rolling pin until roughly 1.7cm thick.

2. Dust the flattened chicken with the cornflour and season. 

3. In a large non-stick pan add the oil and, on a medium heat, cook the chicken for around 4 mins per side, until golden and cooked through. Remove from the heat and set aside. 

4. In a large bowl add the cabbage, radishes, spring onions and parsley leaves. 

5. In a separate bowl, whisk the dressing with a little seasoning, then mix this through the slaw, coating everything really well. 

6. Slice the chicken into thin slices and serve onto plates with the slaw. 

Cook’s tip 

Try adding a little sumac to the cornflour if you have some in your store-cupboard.

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