Winter salad and steaks without gluten and frying

Ingredients

Cutlets:

• 80 g chicken breasts
• 1 small egg
• 1 tablespoon milk (for triple coating)
• 25 g chickpea flour
• 25 g corn crumbs (gluten-free, Extrudo brand)
• 3 ml spray oil
• Salt, pepper

Salad:

• 1 handful of fresh spinach leaves
• 30 g pomegranate (or blueberries)
• 10 g sunflower seeds
• 100 g boiled potatoes (sliced)
• Lemon dressing (10 ml olive oil, juice of 1/3 lemon, 1 tsp chicory syrup, salt, pepper)

Yogurt dip:

• 50 g yoghurt (e.g. Alpro natur sugar-free or classic white cream)
• Salt and pepper for seasoning
• 1 garlic clove, crushed

Method

1. Preparation of the cutlets: cut the chicken breasts into thin slices, dry them well and salt them on both sides. Coat first in a mixture of egg and milk, then in chickpea flour and finally in corn crumbs. Drizzle lightly with oil spray and bake in a deep fryer until golden brown (at 175 degrees for about 18 minutes).
2. Salad preparation: arrange the spinach leaves on a plate, add the cooked sliced potatoes, sprinkle with sunflower seeds and pomegranate seeds. For more flavour, you can roast the potato slices in a pan.
3. Dressing: combine olive oil, lemon juice, chicory syrup, salt and pepper and mix well. Pour the dressing over the salad.
4. Yoghurt dip: mix yoghurt with crushed garlic, salt and pepper.
5. To assemble the salad: place the cutlets on the prepared salad bowl and serve with the yoghurt dip.