Chicken Strips with Coleslaw

Instructions

• 1
  Wash, clean, and pat dry the chicken breasts. Then cut them into longer, thicker strips, place them in a medium-sized bowl, and mix with 50 g of yogurt, 1 tablespoon of lemon juice, ground paprika, dried garlic, basil, oregano, salt, and pepper. Let the bowl with the seasoned meat rest in the refrigerator for at least 30 minutes.
• 2
  Meanwhile, prepare the coleslaw: Wash the cabbage, peel the onion, and finely chop both. Peel the carrots and grate them coarsely. Place the chopped cabbage, onion, and grated carrots into a large bowl, salt, mix, and let the mixture rest for 5 minutes. Then add mayonnaise, 100 g of yogurt, Dijon mustard, 2 tablespoons of lemon juice, and sugar, mix again, and place the bowl with the finished coleslaw in the refrigerator for now.
• 3
  After 30 minutes of chilling the seasoned meat, remove the bowl from the refrigerator, preheat the oven to 190 °C, and prepare a baking sheet lined with parchment paper.
• 4
  Finely crush the cornflakes in a blender or crush them with a rolling pin in a sealed bag. Pour the crushed flakes into a deep plate and gradually coat individual pieces of meat in them. Place the coated meat on the lined baking sheet.
• 5
  Once all the meat pieces are coated, place the baking sheet in the oven and bake the meat until golden for 20⁠–⁠25 minutes at 180⁠–⁠190 °C.
• 6
  Divide the baked strips among 4 plates and serve each portion with the prepared coleslaw.