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Add salt to shredded cucumber and allow to rest for ten minutes to half an hour, then squeeze out excess liquid. Mix cucumber with yogurt garlic and olive oil. Refrigerate until ready to serve.
Heat oil in a heavy skillet on the stovetop. Pound chicken breasts between two pieces of plastic wrap until even in thickness, and then dredge in flour.
Dip floured chicken in egg and coat in breadcrumbs, then shallow fry until golden brown.
Check internal temperature to make sure chicken is fully cooked and drain on paper towels. Fry bacon until crisp.
Cut tomato into wedges and mix with salad greens. Serve with chicken on the side, topped with crumbled bacon and a generous helping of cucumber yogurt sauce.
(Serves 2)
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