Fried chicken breast with iceberg lettuce
2 servings
20 minutes
Fried chicken breast with iceberg salad is a refined combination of tender meat and the freshness of crispy salad. This dish originated as a simple yet sophisticated variation of classic Russian recipes, where harmony of flavors and natural ingredients are important. The chicken breast is fried to a golden crust in aromatic olive oil with garlic, gaining an appetizing crunch. Balsamic vinegar and lemon juice add a subtle tanginess. The iceberg salad, dressed with homemade mayonnaise based on yolk and mustard, perfectly complements the meat, creating a balance of lightness and richness. Such a dish is great for dinner or a light lunch, delighting with its taste and elegant presentation.
1
Wash and dry the salad. Remove the fillet from the chicken breast, leaving the skin on. You should have two nice pieces. Salt and pepper them on the skin side, pressing the spices in with your hand so they don't fall off during frying.
- Iceberg lettuce: 1 piece
- Chicken breast: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Heat the pan and pour in olive oil. Add two crushed garlic cloves to the pan and fry until fragrant, then place the chicken fillets skin-side down (away from you!), frying for 3-4 minutes on each side, remembering to season the second side of the fillet. If the garlic starts to darken, remove it as it has done its job (if it burns, the chicken will taste bitter later).
- Olive oil: 80 ml
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
3
After frying the chicken on both sides, pour 2 tablespoons of balsamic vinegar around the edge of the pan and drizzle the juice of a quarter lemon on top of the fillet, wait for the vinegar to evaporate and remove the chicken from the pan, place it on a plate and let it rest for 3-4 minutes.
- Balsamic vinegar: 20 ml
- Lemon: to taste
4
For the garnish, whisk 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 to make mayonnaise. Add washed and dried lettuce leaves, torn by hand, to the mayonnaise and mix everything.
- Egg yolk: 1 piece
- Mustard: 0.5 teaspoon
- Olive oil: 80 ml
- Salt: to taste
- Lemon: to taste
- Iceberg lettuce: 1 piece
5
Serve the salad, placing diagonal slices of chicken fillet cut into 1 cm thick pieces on top. Drizzle with sauce from the pan.