Crispy chicken pitas with apple coleslaw

Portions:

Preparation:

10-15 minutes

Cooking:

15-20 minutes

Looking for a quick, crispy, and fresh meal? These crispy chicken pitas with apple coleslaw are the perfect combination of indulgence and balance. The golden brown chicken contrasts with the crispy Quebec crispy salad for an irresistible mix of textures and flavors. Perfect for a weeknight dinner, a lunch to go, or a meal to share with friends.

Ingredients

4 pita breads

2 Exceldor chicken breasts, cut in half crosswise to make 4 cutlets

60 ml (1/4 cup) flour

1 egg

250 ml (1 cup) panko breadcrumbs

60 ml (1/4 cup) sesame seeds

60 ml (1/4 cup) mayonnaise

60 ml (1/4 cup) plain Greek yogurt

15 ml (1 tablespoon) harissa (or to taste)

5 ml (1 teaspoon) honey

¼ green cabbage, finely chopped

2 Quebec apples, cut into julienne strips or thin slices

120 ml (½ cup) crumbled feta cheese

A few fresh mint leaves

A few leaves of fresh cilantro

The juice of half a lime

Preparation

Season the chicken cutlets with salt and pepper. Prepare three bowls: one with flour, one with beaten egg, and one with panko breadcrumbs mixed with sesame seeds.
Coat each piece of chicken in flour, then in egg, and finally in breadcrumbs, pressing firmly to ensure the coating sticks.
Heat a little vegetable oil in a skillet over medium-high heat. Cook the chicken for 3 to 4 minutes on each side, until golden brown and crispy. Drain on paper towels and season lightly with salt.
In a bowl, combine the cabbage, apples, cucumbers, cilantro, mint, feta cheese, and lime juice.
In another bowl, mix the mayonnaise, yogurt, harissa, and honey until you have a smooth sauce.
Lightly warm the pita breads. Top each pita with sauce, crispy chicken, and coleslaw.

Tips and tricks

Choose a firm, juicy apple such as Cortland, Spartan, orEmpire to keep crunchy coleslaw nice crunchy .
Slice the cabbage finely for a lighter texture and more pleasant taste.
Add the apples to the salad at the last minute or sprinkle them with a little lemon juice to prevent them from turning brown.
Cook the chicken in small batches so that it becomes nice and crispy.
Lightly warm the pitas before assembling them so that they are more pliable and flavorful.

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