Cornflakes-coated chicken breast strips with tomato-ruccola salad

Ingredients

• 400 g Chicken breast fillets
• 2 pinch Salt
• 0.1 g Black pepper, ground
• 150 g Oat flour
• 3 pcs Egg
• 200 g Corn flakes
• 400 g Rucola
• 400 g Cherry tomato
• 80 g Sun-dried tomatoes
• 1/2 tbsp Pumpkin seed oil

Method

1. Preheat the oven to 180 °C. Crush the cornflakes a little.
2. Cut the chicken breast into strips, season with salt and pepper.
3. Dredge in the flour, then in the beaten egg and finally in the cornflakes.
4. Place on a baking tray lined with baking paper and bake for 15-18 minutes until golden brown.
5. For the salad, chop the tomatoes and sun-dried tomatoes and mix with the arugula in a large bowl.
6. Season with salt and pepper and drizzle with pumpkin seed oil.