Image by Rob Palmer
Ingredients (5)
- 4 slices day-old Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, crusts removed, torn
- 4 Coles RSPCA Approved Australian Chicken Breast Steaks with Lemon & Herb Marinade
- Olive oil, to shallow-fry
- 1/2 x 400g pkt Coles Ranch Slaw Kit
- 4 Coles Brioche Burger Buns, split, toasted
Method
- Step 1 Process bread in a food processor until fine crumbs form. Coat chicken in breadcrumbs, pressing firmly to coat.
- Step 2 Add enough oil to a large deep frying pan to come 1cm up the side of the pan. Heat over medium heat. Cook chicken, in batches, for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel.
- Step 3 Meanwhile, prepare slaw kit with half the dressing sachet following packet directions, reserving remaining dressing.
- Step 4 Place bun bases on serving plates. Top with slaw and chicken. Drizzle with reserved dressing. Top with the roll tops. Serve immediately.