Crumbed Chilli Chicken With Winter Slaw

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4 x 130g chicken thigh fillets

2 cups fresh breadcrumbs

½ teaspoon dried chilli flakes

sea salt and cracked black pepper

¼ cup vegetable oil, for shallow frying

lemon wedges, to serve

200 g green beans, blanched and thinly sliced

1 fennel bulb, trimmed and thinly sliced

150 g cabbage, thinly sliced

1 ½ tablespoon olive oil

2 tablespoons white vinegar

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