Fried Chicken Breast with Iceberg Lettuce Salad

Main Dishes | Russian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Fried chicken breast with iceberg lettuce salad

Ingredients

Garlic - 2 cloves
Skin-On Chicken Breasts - 1 piece
Lemon - to taste
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 2 fl oz
Mustard Greens - ½ teaspoon
Whole egg - 1 piece
Balsamic Vinegar - 0 fl oz
Iceberg Lettuce - 1 head

Step by Step guide

Step 1

Wash and dry the lettuce. Remove the fillet from the chicken breast, leaving the skin on. You should have two nice pieces. Season the skin side with salt and pepper, pressing the spices in with your hand so they don't fall off during frying.

Step 2

Heat a skillet and pour in the olive oil. Add two crushed garlic cloves to the skillet and fry until fragrant, then place the chicken fillets skin side down (away from you!) and fry for 3–4 minutes on each side, remembering to season the second side of the fillet. If the garlic starts to darken, remove it; it has done its job (if it burns, the chicken will taste bitter later).

Step 3

After frying the chicken on both sides, pour 2 tablespoons of balsamic vinegar around the edge of the skillet and squeeze the juice of a quarter lemon over the fillets. Wait for the vinegar to evaporate, then remove the chicken from the skillet, place it on a plate, and let it rest for 3–4 minutes.

Step 4

For the garnish, whisk together one yolk, half a teaspoon of mustard, and 50 ml of olive oil in a large bowl. Add salt to taste and the juice of a quarter lemon, and whisk again thoroughly until you have a mayonnaise. Tear the washed and dried lettuce leaves by hand and add them to the mayonnaise, mixing everything together.