Parmesan chicken butties with red cabbage slaw
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Stuart West
Parmesan chicken butties with red cabbage slaw
You can easily double the quantities for the slaw; it keeps in the fridge for up to four days and is great for impromptu barbecues
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
564Kcal
Fat
24gr
Saturates
6gr
Carbs
35gr
Sugars
9gr
Fibre
6gr
Protein
50gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 chicken breast fillets (300g)
- 40g Parmesan, very finely grated
- 1 ½ tbsp olive oil
- zest and juice of 1 lemon
- 3 tbsp light mayonnaise
- 150g red cabbage
- 1 large carrot
- 2 spring onions
- 2 tbsp chopped parsley
- 2 soft white rolls
- a handful of shredded Romaine lettuce
Step by step
- Slice each chicken breast in half, then bash out to about 5mm thick and season on both sides. Put the grated Parmesan on a plate then press the chicken into the cheese to coat lightly, patting it on to make it stick. Add 1⁄2 tablespoon olive oil to a non-stick frying pan on a medium-high heat and fry the coated chicken for 4-5 minutes on each side until crisp, golden and cooked through. Alternatively, brush with the oil and cook in an air fryer at 200°C for about 10 minutes.
- Stir half of the lemon zest and juice into the mayonnaise then set aside.
- Very finely shred the red cabbage, carrot and spring onions and toss together with seasoning, the parsley, the remaining lemon zest and juice, plus 1 tablespoon of olive oil.
- Split the rolls open and toast or griddle the cut sides. Spread with the zesty mayonnaise then fill with the Parmesan chicken and shredded lettuce. Serve the butties with the slaw.
