Spicy Lemon Roasted Chicken with Salad

Ingredients

• 4 chicken breast fillets (about 150 g each)
• 1 chili pepper
• 1 untreated lemon
• 2 Eggs
• Salt
• pepper (ground)
• 4 tbsp flour
• 6 tbsp breadcrumbs
• fat for frying
• 150 g endive salad
• a handful of lamb's lettuce
• 4 tbsp Yogurt
• 1 tsp Honey
• 2 tbsp white balsamic vinegar
• Lemon juice
• Salt

Instructions

1. 1.

   Wash, pat dry and cut the chicken breasts into pieces. Wash, trim and finely chop the chili pepper. Grate the lemon zest and squeeze out the juice. Mix the zest with the chili into the eggs. Season the chicken pieces with salt, pepper and lemon juice. Dredge in flour, dip through beaten eggs, then coat with breadcrumbs. Fry portions in hot fat for 3-4 minutes until golden brown.

2. 2.

   Wash both salads, trim and tear as needed. Whisk yogurt with honey, balsamic vinegar and 2–3 tbsp water; season with lemon juice and salt. Toss the salad, plate it, add the drained chicken pieces on top, and serve.