Summary

Ingredients

• 1 head iceberg lettuce
• 250 g tomato (s)
• 100 g cucumber (s)
• 150 g bell pepper (s)
• 2 carrot (s)
• 1 onion (s)
• oil
• 4 chicken fillet (s)
• 2 egg (s)
• 100 g breadcrumbs
• 75 g corn flakes
• 200 ml milk
• flour
• Dressing (cocktail)

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Instructions

1. Wash the iceberg lettuce, cucumber, tomato and bell pepper and cut into small pieces. Divide between 4 bowls or plates. Peel and grate the carrots. Then pour over the other ingredients.
2. Now cut the onions into rings and spread them over the salad.
3. In the meantime, chop up the cornflakes and add the breadcrumbs. Season to taste with salt and pepper. Beat the eggs in another plate and mix with the milk.
4. Turn the chicken fillets in the flour (then the breading will hold better). Then turn in the eggs and finally in the plate with the breading. Heat some oil in a pan and fry the breaded chicken fillets nicely.
5. Finally, distribute the dressing on the salad. Arrange the fillets on top.