A delightful and refreshing chicken salad with a crispy coating and a zesty lemon touch.
Prepare the chicken by slicing each breast into two thinner pieces.
Slicing the chicken evenly ensures it cooks uniformly.
In a bowl, whisk the egg until smooth.
Adding a splash of water to the egg can make it easier to coat the chicken.
Combine the breadcrumbs, dried herbs, salt, and pepper in another bowl.
Mixing the breadcrumbs thoroughly ensures even seasoning.
Dip each chicken piece into the egg, then coat it with the breadcrumb mixture.
Press the breadcrumbs onto the chicken to ensure a good coating.
Heat olive oil in a skillet over medium heat and cook the chicken until golden and cooked through.
Avoid overcrowding the skillet to maintain the oil's temperature.
Arrange the spinach and tomatoes on serving plates.
Chill the plates beforehand for a refreshing salad.
Place the cooked chicken on top of the salad and drizzle with lemon juice and olive oil.
Serve immediately to enjoy the chicken's crispiness.
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