FRIJE

Instructions

• 1.   In a bowl, mix 4 tablespoons of olive oil with lemon juice and zest, season with salt and pepper.
• 2.   Start by preparing the salad: wash the zucchini and fennel.
• 3.   Slice the zucchini into thin strips using a peeler and the fennel using a mandoline. Place these slices in the bowl, mix and chill for at least 1 hour before serving.
• 4.   Prepare the chicken: cut the chicken into pieces by slicing lengthwise. Season with salt and pepper.
• 5.   In a bowl, beat an egg with 3 tablespoons of water, season with salt and pepper.
• 6.   Place flour in another bowl, and breadcrumbs in a third bowl.
• 7.   Coat the chicken pieces with flour, then dip them in the beaten egg and finally coat them evenly with breadcrumbs, place them on a plate and keep them chilled until ready to cook.
• 8.   Prepare the sauce: in a small saucepan, mix brown sugar with lemon juice, orange juice, and honey, add soy sauce, olive oil, and rice vinegar, season with pepper.
• 9.   Bring the sauce to a boil, then reduce the heat and let it simmer for 10 minutes to thicken.
• 10.   Meanwhile, in a deep-sided skillet, heat neutral oil, when hot, add the chicken pieces (without touching each other), cook for 2 to 3 minutes on each side.
• 11.   Remove them from the skillet and place them on paper towels to remove excess grease.
• 12.   Divide the chicken pieces onto plates, drizzle with sauce, sprinkle with coriander, and serve with the salad.

Nutritional information *

Reference

• coupeetcuit.canalblog.com/archives/2014/05/21/29912600.html