Fried chicken breasts in breadcrumbs with salad

Ingredients:

• 2/3 cup mayonnaise
• 1/3 cup chopped fresh dill
• 2.5 tsp mustard powder
• 2 tsp freshly squeezed lemon juice
• Coarse salt and freshly ground pepper
• 1 and 1/4 tbsp. breadcrumbs
• 1 cup finely grated mature cheese Cheddar
• 2 eggs
• 1 cup vegetable oil
• 600 g chicken breast fillet, cut into wide strips
• 150 g of Mesclun salad mix
• 1/2 cup cherry tomatoes, halved

Preparation:

1. Make the sauce: In a small bowl, combine mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, lemon juice, and 1 tablespoon water. Season with salt and pepper to taste. Let the sauce steep.
2. In a separate bowl, combine the breadcrumbs, cheese, remaining 1/2 teaspoon mustard powder, 1 teaspoon salt, and 1/4 teaspoon pepper. Beat the eggs in another bowl. Heat the vegetable oil in a frying pan. Dip the chicken breasts in the beaten eggs, then in the breading mixture. Place them in batches in the pan and fry until golden brown and crispy, about 3 minutes per side. Transfer the chicken to paper towels to drain excess fat.
3. Place the salad mixture in a large bowl and toss with the tomatoes, remaining dill, and 3 tablespoons of the dressing. Season with salt and pepper. Divide the chicken breasts and salad among plates and serve with the remaining dressing.
   
   We offer another one Fried chicken breast salad recipe.