Crispy breaded chicken with creamy zucchini salad & tomato
Golden pan-fried breaded chicken breast served on a fresh, creamy grated zucchini salad with Greek yogurt and lemon, topped with sliced tomato.
What you need
How Maurice does it
- 1
Coarsely grate the zucchini onto a cutting board or into a bowl.
- 2
Transfer the grated zucchini to a bowl and mix with the Greek yogurt, grated garlic, lemon juice, salt, and pepper. Set aside.
- 3
Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs.
- 4
Coat each chicken breast in flour, then dip in beaten egg, then press into breadcrumbs until fully covered.
- 5
Heat olive oil in a pan over medium heat and pan-fry the breaded chicken for about 4–5 minutes per side, until golden brown and cooked through.
- 6
Slice the red tomato.
- 7
To plate, spoon the creamy zucchini salad onto a plate, place the fried chicken breast on top, and finish with sliced tomato.
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