Fried Chicken with Spinach

Chicken fillets were fried and complemented with the flavor of young spinach, fresh tomatoes, and lemon juice. Satisfying and refreshing!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, fresh

  • 80 g Wheat flour, white, multi-purpose

  • 100 g Breadcrumbs, dried

  • 1 spoon Spices, dill, dried

  • 500 g Meat, chicken, breasts

  • 300 g Spinach, raw

  • 3 pieces Tomato, red

  • 0.5 piece Lemon, fresh, without shell

  • 1 teaspoon Salt, table

  • pieces Oil, vegetable oil, canola

Steps

  1. Crack the eggs into a bowl, lightly salt them, and whisk well with a hand whisk. Sprinkle flour onto one plate and breadcrumbs and dill onto another. Mix the breadcrumbs and dill with your fingers.

  2. Rinse the chicken fillets under running water, dry them with a paper towel, and lightly salt them. Place the fillets in the flour and coat them on all sides, shake off the excess, and dip them into the eggs. Then place the fillets into the breadcrumbs with dill. The fillets should be evenly coated with breadcrumbs, as this will help them fry beautifully.

  3. Clean, inspect, and rinse the young spinach, then rinse the tomatoes as well. Place a pot of salted water on the stove and bring it to a boil. Add the spinach and tomatoes to the boiling water for two minutes. Drain the tomatoes and spinach well.

  4. Place a deep pan on the stove and pour in a layer of oil. Heat the oil well, then place the prepared fillets into the pan. Fry the fillets first on one side (about 5 minutes), then on the other side. When the breadcrumbs turn golden brown, remove the meat onto a plate lined with paper towels.

  5. Squeeze the spinach well and place it in a bowl, peel the tomatoes and cut them into smaller cubes, then add them to the bowl as well. Season with salt to taste and mix. Squeeze half a lemon and pour the juice over the vegetables. Mix again, then serve the fried fillets on plates. Use a spoon to place the vegetables on top of the fillets. Serve immediately while still warm. A glass of red or white dry wine pairs excellently with this dish.

Nutrition Information (Per 100g)

  • Calories: 124.65 kcal
  • Fat: 4.04 g
    • Saturated Fat: 0.98 g
  • Carbohydrates: 10.24 g
    • Sugars: 0.85 g
  • Protein: 9.39 g
  • Fiber: 0.98 g

Advice

Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut oil or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle. Leftover flour, eggs, and breadcrumbs can be mixed and fried like the fillets. Instead of dill, you can mix thyme, parsley, or rosemary into the breadcrumbs. Instead of mixing lemon juice with the spinach, you can drizzle it over the fried fillets at the end.