Crispy chicken strips

• buttermilk↗150ml ml

  or skim milk mixed with 2 tsp lemon juice, left for 5 minutes

• large skinless chicken breasts↗2

  or 4 small pieces of pork escalope

• panko breadcrumbs↗50g g
• rapeseed oil↗1 tbsp tbsp
• ketchup↗2 tbsp tbsp
• soy sauce↗1 tsp tsp
• white wine vinegar↗½ tsp tsp
• carrot↗2 large or 4 small

  (about 300 g), peeled and grated

• lemon↗½

  juiced

• olive oil↗1 tbsp tbsp
• roasted potatoes

  for serving

Step-by-step instructions

1. 1

   Pour the buttermilk into a wide shallow bowl. Cut each chicken breast horizontally in half and pat dry with paper towels. Dip them in the buttermilk, leave in the bowl and chill for 1 hour. Meanwhile, for the salad mix the carrot with lemon juice and olive oil. Mix the sauce ingredients in another bowl and set both aside.

2. 2

   Heat a large non‑stick skillet, add the breadcrumbs and toast them dry for 2‑3 minutes until light brown, stirring regularly to prevent burning. Transfer to a bowl and set the large breasts aside.

3. 3

   Preheat the oven to 230 °C/210 °C with convection/gas 8. Spread the crumbs on a large plate, then lift the chicken breasts from the buttermilk and coat them in the crumbs, covering evenly.

4. 4

   Heat ½ tbsp oil in a non‑stick skillet. Sauté the chicken for 1‑2 minutes over medium‑high heat, then flip, add the remaining oil and fry for another minute.

5. 5

   Transfer the chicken to a baking tray and bake for 5 minutes, then let rest for 5 minutes and slice into strips. Serve the chicken and carrot salad with the sauce and roasted potatoes.