Styrian Fried Chicken Salad in Pumpkin Seed Coat

half an hour, simply Rub a baking dish with the pressed garlic. Put the cleaned lettuce in the baking dish form.

Dry the chicken breast with kitchen roll and cut into strips. Sprinkle chicken with juice of one lemon, season lightly with salt and season with pepper. Mix crumbs with chopped pumpkin seeds. Turn the chicken breast strips in flour to the other side at the beginning, then pass them through the beaten egg and finally coat them with the breadcrumbs.

Fry the breaded chicken breast strips in hot oil on both sides until golden, drain on kitchen roll.

Stir all ingredients for the marinade, marinate the salads with it.

Arrange the lettuce loosely in the center of the plate, drizzle with pumpkin seed oil and top with the baked chicken fillets. Garnish with cherry tomatoes, chervil and lemon slices and bring to the table.

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