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🍽️ Crispy Breaded Chicken Breast on Radicchio with Yogurt Dip

603 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 1 tsp freshly grated ginger
• 1 lemon (juice)
• 100 g yogurt
• 100 g sour cream
• 2 tbsp chopped basil
• 2 tbsp chopped parsley
• 1 radicchio
• 2 eggs
• 3 tbsp flour
• 6 tbsp olive oil
• 6 tbsp cornmeal
• 3 tbsp balsamic vinegar
• salt
• chili peppers

Instructions

1. 1. Lightly pound the chicken breast fillets flat using a meat mallet or the back of a sharp knife to ensure they are evenly thin.
2. 2. Mix the grated ginger, chopped chili, and lemon juice (reserve one tablespoon for later). Rub the chicken with this mixture and let it marinate for ten minutes.
3. 3. Stir the yogurt and sour cream until smooth. Fold in the chopped herbs. Season the sauce with the remaining lemon juice, salt, and cayenne pepper to taste.
4. 4. Wash the radicchio thoroughly. Cut out the hard core at the bottom. Slice the vegetable into very fine strips. Arrange the strips on four separate plates.
5. 5. Coat the marinated chicken pieces first in flour. Then dip them into the beaten eggs. Finally, press them into the polenta semolina so they are well-covered.
6. 6. Heat oil in a frying pan. Fry the breaded chicken breasts for about four minutes per side in the hot oil until they are golden brown and crispy.
7. 7. Place the fried chicken pieces on a sheet of kitchen paper to absorb excess fat. Season them lightly with salt and black pepper.
8. 8. Drizzle the arranged radicchio with the vinegar. Place the sliced chicken breast pieces on top of the vegetables. Serve the dish with the yogurt dip on the side.

Nutrition per serving

• kcal: 603
• Protein: 57 g · Fett/Fat: 25 g · Carbs: 36 g