Crispy breaded chicken with tomato basil salad
Light, crispy wholegrain breaded chicken fillets pan-fried to golden perfection, topped with a fresh tomato, basil and olive oil salad on a bed of crunchy iceberg lettuce.
What you need
How Maurice does it
- 1
Slice each chicken breast in half horizontally to create thin cutlets.
- 2
Crack the egg into a shallow dish and beat it. Place the crushed rusk or breadcrumbs in another shallow dish.
- 3
Dip each chicken cutlet into the beaten egg, then coat evenly with the crushed rusk or breadcrumbs.
- 4
Heat 2 tbsp olive oil in a frying pan over medium-high heat. Fry the breaded cutlets for about 4 minutes per side, until golden brown and cooked through.
- 5
Meanwhile, cut the tomatoes into wedges and place in a bowl. Add 1 tbsp olive oil, white wine vinegar, and fresh basil leaves. Mix gently.
- 6
Tear the iceberg lettuce into bite-sized pieces and arrange on a serving plate or bowl.
- 7
Place the cooked chicken cutlets on the lettuce, then spoon the tomato and basil mixture over the top.
- 8
Squeeze fresh lemon juice over the dish and season with salt and pepper to taste. Serve immediately.
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