for 4 person

Salad

2 tbsp	white balsamic vinegar
2 tbsp	rapeseed oil
	salt and pepper to taste
200 g	broccoli, cut into small florets
200 g	carrots, thinly sliced
1 bunch	radish, thinly sliced
50 g	baby lettuce
2 bunch	mixed herbs (e.g. basil, dill, lovage and flat-leaf parsley)
125 g	red currants
125 g	raspberries

Chicken breasts

4	chicken breasts (each approx. 160 g), halved lengthwise
¾ tsp	salt
a little	pepper

For the crumb coating

60 g	breadcrumbs
5 tbsp	mixed seeds (e.g. Campiuns)
3 tbsp	white flour
1	fresh egg, beaten

To fry

oil for frying

How it's done

Salad

Combine the balsamic and oil, season. Add the carrots and all the other ingredients up to and including the raspberries, mix just before serving.

Chicken breasts

Place the chicken breasts between a cut-open plastic bag, flatten a little (approx. 1 cm thick), season.

For the crumb coating

Mix the breadcrumbs and mixed seeds, place the breadcrumb mixture and flour in two separate shallow dishes. Beat the egg in a deep dish. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the breadcrumb mixture, press firmly on the crumb coating.

To fry

Heat the oil in two non-stick frying pans. Reduce the heat, fry the chicken breasts over a medium heat for approx. 4 mins. on each side. Mix the salad, serve with the chicken.

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