🍽️ Crispy Chicken with Sesame Crust and Fresh Arugula and Cucumber Salad

Name: Crispy Chicken with Sesame Crust and Fresh Arugula and Cucumber Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 160 g Arugula (2 bunches); 1 Cucumber; 600 g Chicken breast fillet; Salt; Pepper; 100 g Flour; 1 Egg; 100 g Sesame; 3 tbsp Rapeseed oil; 2 tbsp Olive oil; 1 tbsp Ketchup; 1 dash Lemon juice; 150 g Yogurt (1.5% fat)

557 kcal · 30 min · 4 servings

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Ingredients

160 g Arugula (2 bunches)
1 Cucumber
600 g Chicken breast fillet
Salt
Pepper
100 g Flour
1 Egg
100 g Sesame
3 tbsp Rapeseed oil
2 tbsp Olive oil
1 tbsp Ketchup
1 dash Lemon juice
150 g Yogurt (1.5% fat)

Instructions

1. Thoroughly wash the arugula under running water.
2. Dry the arugula, for example in a salad spinner.
3. Peel the cucumber completely.
4. Cut the cucumber in half crosswise.
5. Slice the cucumber halves into thin slices or use a grater.
6. Rinse the chicken breast fillet under cold water.
7. Pat the fillet dry with a kitchen towel.
8. Cut the meat into bite-sized pieces.
9. Season the chicken pieces with salt and pepper.
10. Coat the chicken pieces first in flour.
11. Then dip the floured pieces into beaten egg.
12. Finally press the chicken pieces into sesame seeds so they are covered all around.
13. Heat rapeseed oil in a large frying pan.
14. Fry the chicken pieces over medium heat for about 5 minutes.
15. Fry them until golden brown on all sides.
16. Whisk together olive oil, ketchup, a splash of lemon juice, and yogurt for the dressing.
17. Season the dressing with salt and pepper to taste.
18. Distribute the arugula and cucumber slices onto four plates.
19. Place the fried chicken pieces on top of the salad.
20. Drizzle the dish with the prepared dressing.

Nutrition per serving

kcal: 557
Protein: 48 g · Fett/Fat: 29 g · Carbs: 26 g