Fried chicken with tomato and cucumber salad

Ingredients:

Fried chicken

• 4 chicken cutlets, about 120g each

Salad

• 1 clove of garlic
• 1 teaspoon coarse salt + more to taste
• 1 tbsp. l. olive oil
• Juice from 1/4 lemon (about 1 tbsp)
• 1 cup pear-shaped tomatoes, sliced ​​into rounds
• 1 cucumber, with skin, quartered lengthwise and sliced
• 3 pepperoncini, stemmed and finely chopped
• 1 tbsp chopped dill

Preparation:

1. Crush the garlic clove, sprinkle with 1 teaspoon of salt, and mash with the flat side of a large knife until it forms a paste. Place the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepper, and dill and stir. Season with a couple of generous pinches of black pepper. Stir again.
2. Heat a grill pan or nonstick skillet over medium-high heat. Lightly drizzle the chicken cutlets with olive oil and season with salt and pepper. Cook a few cutlets at a time, turning once if necessary to avoid crowding the pan, until cooked through, about 2 minutes per side. Transfer the cutlets to plates and serve with a tomato and cucumber salad.