Tex-Mex salad

Name: Tex-Mex salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 3 Tomatoes; 1 can(s) (425 ml) Vegetable corn; 1 Head iceberg lettuce; 2 Avocados; 1-2 TABLESPOONS Lemon juice; 8 discs Tortilla bread (Syrian flat bread); 300 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Flour; 1 Egg; 100 g Breadcrumbs; 4 TABLESPOONS Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

3 Tomatoes
1 can(s) (425 ml) Vegetable corn
1 Head iceberg lettuce
2 Avocados
1-2 TABLESPOONS Lemon juice
8 discs Tortilla bread (Syrian flat bread)
300 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Flour
1 Egg
100 g Breadcrumbs
4 TABLESPOONS Oil

Directions

1
Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Rinse corn and drain. Clean, wash and chop iceberg lettuce. Halve avocados, remove stone.
2
Remove the pulp from the peel, cut into pieces and sprinkle with lemon juice. Mix the prepared salad ingredients. Line 4 bowls with 2 flat cakes each. Distribute the salad in the bowls. Wash the chicken fillet, dab dry and cut into large pieces.
3
Season flour with salt and pepper. Whisk the egg. Turn the meat in flour, egg and breadcrumbs one after the other. Heat oil in a pan. Fry the meat at medium heat for about 7 minutes while turning.
4
Distribute into the bowls.