Parmesan chicken sticks with honey mustard and frisée carrot salad

Name: Parmesan chicken sticks with honey mustard and frisée carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Frisée salad; 2 Carrots; 100 g Corn grains (tin); 2 TABLESPOONS light balsamic vinegar; 2 1/2 TSP. Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 20 g Parmesan cheese; 2 TABLESPOONS Breadcrumbs; 1 (approx. 150 g) Chicken filet; 1 egg (size M); 2 TABLESPOONS Milk; 1 TABLESPOON Flour; 2 TEASPOONS Honey

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Frisée salad
2 Carrots
100 g Corn grains (tin)
2 TABLESPOONS light balsamic vinegar
2 1/2 TSP. Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
20 g Parmesan cheese
2 TABLESPOONS Breadcrumbs
1 (approx. 150 g) Chicken filet
1 egg (size M)
2 TABLESPOONS Milk
1 TABLESPOON Flour
2 TEASPOONS Honey

Directions

1
Clean, wash and pluck the salad into bite-sized pieces. Peel, wash and roughly grate or cut carrots into strips. Drain the corn, mix with carrots and salad. Mix vinegar and 1/2 tsp. mustard, season with salt, pepper and sugar. fold in 1 tablespoon of oil
2
Finely grate the parmesan. Mix breadcrumbs and parmesan. Wash the meat, dab dry, cut lengthwise into finger-thick strips. Beat the egg and milk, season well with salt and pepper. Turn the chicken strips one after the other, first in flour, then in the egg mixture and finally in the breadcrumbs and press them down a little.
3
Heat 1 tablespoon of oil in a coated frying pan. Fry the chicken sticks in portions at medium heat for 5-7 minutes. Mix the remaining mustard and honey. Mix salad and vinaigrette, arrange on a plate with sticks and honey-mustard