1 egg, lightly beaten
1 teaspoon Dijon mustard
¼ teaspoon garlic salt
1 pinch of salt and fresh ground pepper
450g thinly sliced chicken breasts (4-6 chicken pieces)
1 cup bread crumb
1 pinch salt and freshly ground pepper
2-3 tablespoons avocado oil for frying
1 cup cherry tomatoes
In a shallow bowl, combine egg, Dijon mustard, garlic salt, salt and pepper and stir, then add chicken and let marinate for ½ an hour, or up to overnight in the refrigerator covered in plastic wrap.
In another shallow bowl combine panko bread crumbs and pinch of salt and pepper.
Pour 2 tablespoons avocado oil into a large skillet over high heat for 1 minute.
Dredge chicken through bread crumb mixture and pat on breadcrumbs to make sure both sides are covered, then put into the heated oil in the pan. Repeat with chicken, adding it to the pan to fry (do not over-crowd the pan, fry the chicken in batches if you need to.) Turn the heat down to medium-high, and cook for 3-4 minutes until a golden brown crust forms, then flip the chicken and cook for another 3 minutes, until cooked through and golden brown.
Remove chicken from skillet and put on a place on a plate until all the chicken is done cooking.
Assemble the Rocket salad and cherry tomatoes and mix with a light vinaigrette.
Add the chicken