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🍽️ Crispy Chicken Pita Pockets

615 kcal · 30 min · 4 servings

Ingredients

• 2 Pita breads
• 4 Chicken breast fillets (approx. 120 g each)
• Salt
• Pepper (from the mill)
• 2 tbsp Flour
• 2 Eggs
• 60 g Bread flour
• 3 tbsp Vegetable oil
• 8 Lettuce leaves (e.g. Lollo rosso and bioanda)
• 2 Tomatoes
• 4 tbsp White balsamic vinegar
• 2 tbsp Lemon juice
• 1 pinch Sugar
• 5 tbsp Olive oil

Instructions

1. 1. Cut the pita breads horizontally right through the middle.
2. 2. Gently open the resulting small pockets.
3. 3. Rinse the chicken breast fillets under cold water.
4. 4. Pat the meat completely dry with a kitchen towel.
5. 5. Gently pound the fillets flat with a meat mallet.
6. 6. Season the meat on both sides with salt and pepper.
7. 7. Coat the chicken pieces in the flour.
8. 8. Dip the floured pieces through the beaten eggs.
9. 9. Then bread the meat pieces with the panko breadcrumbs.
10. 10. Heat oil in a pan over medium heat.
11. 11. Fry the meat in the hot oil until golden brown on both sides.
12. 12. Fry the meat for about 8 to 10 minutes until it is cooked through.
13. 13. Wash the salad leaves under cold water.
14. 14. Remove any hard stems from the salad.
15. 15. Shake the salad dry.
16. 16. Wash the tomatoes under cold water.
17. 17. Cut out the hard stem area from the tomatoes.
18. 18. Slice the tomatoes into thin slices.
19. 19. Fill the pita pockets with the chicken breast pieces.
20. 20. Add the fresh salad and tomato slices into the pockets.
21. 21. Mix the balsamic vinegar with the lemon juice.
22. 22. Stir the sugar and oil into the vinegar-lemon mixture.
23. 23. Whisk the sauce together into a uniform dressing.
24. 24. Finally season the dressing with salt and pepper.
25. 25. Drizzle the sauce over the filled pita breads.
26. 26. Serve the pockets immediately.

Nutrition per serving

• kcal: 615
• Protein: 56 g · Fett/Fat: 25 g · Carbs: 40 g