Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

  • Difficulty: Basic
  • 25 minutes
  • 3 servings

Crunchy, crunchier, crunchiest. Next time when you are up for some crunchy chicken breast, coat it with oatmeal and Cajun and oregano-flavored flour (and, of course, with egg wash, duh). And while the meat is frying, quickly prepare a juicy salad to serve the chicken over.

Ingredients Needed for Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

flour (for coating)
Cajun seasoning (for coating)
dried oregano (for coating)
15 ounces chicken breast
egg wash (for coating)
oatmeal (for coating)
vegetable oil
3 tomatoes, cubed
1 large cucumber, finely sliced
1 tablespoon olive oil
sesame seeds (for seasoning)
salt
pepper

How to Cook Oat-Crusted Chicken Breast With Tomato and Cucumber Salad

  1. Add the flour, Cajun seasoning, and oregano to a bowl and mix them.
  2. Coat the chicken breast halves with flour, egg wash, and oatmeal. In the meantime, fill a pan with vegetable oil (1/2 cup, or so) and heat it.
  3. Fry the coated meat for 8 minutes on both sides over medium-high heat.
  4. Transfer the fried chicken breast on paper towels.
  5. Add the tomatoes and cucumber to a bowl. Season with sesame seeds, salt, and pepper and mix.
  6. Serve the crunchy chicken breast over salad.

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