Chicken Salad with Mozzarella
- 200 grams lamb's lettuce
- 1 egg
- 4 Chicken breasts (about 150 g)
- 2 tablespoons Pastry flour
- 50 grams slivered almonds
- 50 grams skinned Hazelnuts
- 6 tablespoons Canola oil
- 1 tablespoon hot Mustard
- 1 tablespoon honey
- 50 milliliters Vegetable broth
- 4 tablespoons White vinegar
- 20 Bocconcini
- 4 tablespoons scallions
Rinse lettuce and shake dry. In a bowl, whisk egg. Rinse chicken fillets, pat dry, cut in half and season with salt and pepper. Coat chicken pieces first in flour, then dip in egg. Finally, coat in a mixture of almonds and hazelnuts on all sides.
Fry fillets in 2 tablespoons hot oil on both sides. Transfer to a baking sheet lined with parchment paper. Bake in a preheated oven at 180°C (convection oven 160 ° C) (approximately 350°F), 8-10 minutes.
Meanwhile, whisk together mustard, honey, vegetable broth, vinegar and remaining oil. Drain mozzarella and roll in chives.
Divide lettuce among plates, top with mozzarella and drizzle with dressing. Arrange chicken fillets on top and serve.