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Bread the Chicken: Beat the eggs in a shallow dish. In another dish, combine the breadcrumbs and minced garlic. Season with a pinch of salt and pepper.
Coat the Chicken: Dip the chicken fillets into the egg mixture, then coat them in the breadcrumb mixture, pressing gently to adhere.
Cook the Chicken: Heat a little oil in a skillet over medium heat. Cook the chicken fillets for about 5-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/75°C).
Add Flavor: Once the chicken is done, top with a dollop of sour cream and chopped cilantro for extra flavor.
2. Make the Salad:
Combine the Ingredients: In a large bowl, mix the green salad leaves, sliced red onion, avocado, cherry tomatoes, minced garlic, and chopped green onion.
Dress the Salad: Drizzle with olive oil and wine vinegar to taste, then toss to combine.
3. Make the Sauce:
Mix the Sauce: In a small bowl, whisk together sour cream, mayonnaise, mustard, minced garlic, and chopped parsley until smooth. Adjust the seasoning with salt and pepper if needed.
Serving and Storage Tips:
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