Sardine & Chicken Cutlet Salad with Egg

A vibrant and protein-packed salad featuring crispy chicken cutlets, nutrient-rich sardines, and a perfectly boiled egg, all tossed with fresh greens and a tangy dressing. This dish is a balanced meal that is both satisfying and delicious.

Steps

1. Season the chicken breast with salt and pepper. 2. Heat cooking oil in a pan over medium heat. Fry the chicken cutlet until golden brown on both sides, about 4-5 minutes per side. Remove and let it rest. 3. In the same pot, boil water and gently add the egg. Cook for 7-8 minutes for a hard-boiled egg. Remove and cool in cold water before peeling. 4. In a bowl, combine mixed greens, sardines (drained), olive oil, lemon juice, and season with salt and pepper. 5. Slice the chicken cutlet and the boiled egg. 6. Serve the salad topped with chicken slices and egg halves, garnished with additional lemon juice if desired.

1 chicken breast, pounded thin 1 egg 1 can of sardines in olive oil 2 cups mixed greens (spinach, arugula) 1 tablespoon olive oil 1 tablespoon lemon juice Salt and pepper to taste Cooking oil for frying