Crispy breaded chicken with creamy zucchini salad
Crispy pan-fried breaded chicken breast served on a bed of creamy grated zucchini salad with Greek yogurt, garlic, and lemon, topped with fresh tomato slices.
What goes in
- 1 green zucchini
- few spoonfuls Greek yogurt
- 1 garlic clove
- 1 lemon
- salt
- pepper
- 1 chicken breast
- flour (for coating)
- 1 egg, beaten
- dried breadcrumbs
- oil (for frying)
- 1 red tomato
How to do it
- 01
Coarsely grate the zucchini using a box grater.
- 02
Transfer the grated zucchini to a bowl or measuring cup and mix with a few spoonfuls of Greek yogurt.
- 03
Grate in a garlic clove, then season with salt, pepper, and a squeeze of lemon juice. Stir to combine.
- 04
Coat the chicken breast in flour, dip it in beaten egg, then cover it with dried breadcrumbs.
- 05
Pan-fry the breaded chicken in oil on both sides until golden brown on the outside and fully cooked on the inside.
- 06
Slice the red tomato.
- 07
Plate a spoonful of the creamy zucchini salad, place the fried chicken breast on top, and finish with tomato slices.
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