Fried chicken with tomato and cucumber salad
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 203, total fat 5 G., saturated fats 1 G., proteins 29 G., carbohydrates 10 G., fiber 2 G., cholesterol 66 mg, sodium 745 mg, sugar 6 G.
Calories 203, total fat 5 G., saturated fats 1 G., proteins 29 G., carbohydrates 10 G., fiber 2 G., cholesterol 66 mg, sodium 745 mg, sugar 6 G.
A classic summer tomato and cucumber salad takes on a whole new flavor with a few moderately hot pepperoncini peppers and garlic, and a squeeze of fresh lemon juice along with the olive oil for the dressing. This salad is pleasantly refreshing and a perfect accompaniment to any meat or poultry dish. Serve it with a pounded chicken breast, pan-fried for a couple of minutes to preserve its juiciness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fried chicken
- 4 chicken cutlets, about 120g each
Salad
- 1 clove of garlic
- 1 teaspoon coarse salt + more to taste
- 1 tbsp. l. olive oil
- Juice from 1/4 lemon (about 1 tbsp)
- 1 cup pear-shaped tomatoes, sliced into rounds
- 1 cucumber, with skin, quartered lengthwise and sliced
- 3 pepperoncini, stemmed and finely chopped
- 1 tbsp chopped dill
We recommend
Cooking the dish according to the recipe:
- Crush the garlic clove, sprinkle with 1 teaspoon of salt, and mash with the flat side of a large knife until it forms a paste. Place the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepper, and dill and stir. Season with a couple of generous pinches of black pepper. Stir again.
- Heat a grill pan or nonstick skillet over medium-high heat. Lightly drizzle the chicken cutlets with olive oil and season with salt and pepper. Cook a few cutlets at a time, turning once if necessary to avoid crowding the pan, until cooked through, about 2 minutes per side. Transfer the cutlets to plates and serve with a tomato and cucumber salad.
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