Breaded chicken on a bed of salad and chili mayonnaise

Ingredients:

500 g chicken fillet steak (unseasoned)
2 dl Mummon gluten-free crumbs
2 dl wheat flour
2 pcs eggs
2 dl oil
1 tsp salt
1 tbsp tikka curry seasoning
250 g light mayonnaise
3-4 tbsp sriracha sauce
1 pc lemon
1 pc fresh cucumber
1 pc iceberg lettuce
jalapeño slices

Preparation:

Pound the chicken fillets thin between cling film.
Take three deep plates. Put the flour in one, the eggs in another and the breadcrumbs in the third, mixing the spices into the breadcrumbs.
Coat the chicken fillets first in flour, then in egg and finally in breadcrumbs.
Fry in oil on both sides until golden brown.
Slice the cooled fillets.
Remove the core from the iceberg lettuce. Tear the lettuce.
Halve the cucumber and scoop out the seeds with a spoon. Slice the cucumber.
Mix the mayonnaise and sriracha together.
Take a plate. Put lettuce, cucumber, sliced chicken on the bottom, top with chili mayonnaise, a slice of lemon and jalapeño slices to taste.
Enjoy your meal!

“Recipe: Elina Maja”