Full Recipe:
Ingredients
For the Chicken:
1 frozen chicken breast, thawed
1 egg
1 shallot, finely chopped
2 potatoes, grated
Salt and black ground pepper, to taste
1 teaspoon oregano
1 clove of garlic, minced
100 g cheese, grated
Olive oil, for frying
For the Salad:
Fresh lettuce leaves
1 cucumber, sliced
1 tomato, diced
1 red pepper, sliced
1 green onion, chopped
Salt and black ground pepper, to taste
Olive oil
Lemon juice
Fresh dill, chopped
For the Sauce:
1 teaspoon tomato sauce
Additional lemon juice or olive oil for serving (optional)
Steps to Prepare the Dish
Step 1: Prepare the Chicken
Thaw and Prep: Thaw the chicken breast if frozen, then pat it dry with paper towels.
Coat the Chicken: In a shallow bowl, beat the egg with a pinch of salt and pepper. In another bowl, mix the grated potatoes, oregano, garlic, and grated cheese.
Assemble: Dip the chicken breast into the beaten egg, then coat it evenly with the potato and cheese mixture.
Cook the Chicken: Heat olive oil in a frying pan over medium heat. Add the coated chicken and cook for 5-7 minutes on each side or until golden brown and cooked through. Transfer to a plate and set aside.
Step 2: Prepare the Salad
Chop and Mix: Wash and dry the lettuce leaves. Combine them in a large salad bowl with the cucumber, tomato, red pepper, and green onion.
Season and Dress: Sprinkle the salad with salt, black pepper, and chopped dill. Drizzle olive oil and lemon juice over the top, then toss gently to combine.
Step 3: Prepare the Sauce
Mix: In a small bowl, combine the tomato sauce with a dash of lemon juice and olive oil. Adjust the seasoning to taste.
Serve: Serve the crispy chicken on a plate alongside the fresh garden salad. Drizzle with the prepared sauce and garnish with additional dill if desired.
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