Pumpkin Seed Crusted Chicken With Potato Salad - cooking recipe

Ingredients

1 lb new potatoes
1/2 cup pumpkin seeds, chopped
2 tbsp breadcrumbs
2 None eggs
1/2 tsp chili flakes
2 None chicken breasts, cut into strips
1-2 tbsp all-purpose flour
2-3 tbsp butter
1/3 cup sour cream
1 1/2 tsp Dijon mustard
1 tbsp honey
2 tbsp white wine vinegar
2 tbsp olive oil
7 oz baby spinach
1 None red onion, thinly sliced
1/4 lb cherry tomatoes, sliced

Preparation

Cook potatoes in boiling, salted water for 15-20 mins, until tender. Drain, let cool slightly and cut into quarters.
Meanwhile, mix pumpkin seeds and breadcrumbs in a bowl. Beat egg and chili flakes in a separate bowl. Season chicken then dredge in flour, egg mixture then pumpkin seeds. Heat butter in a frying pan, add chicken and fry for 3-5 mins, turning. Set aside.
To serve, mix sour cream, mustard, honey and vinegar then whisk in olive oil. Season. Toss with potatoes, spinach, onion, and tomatoes. Divide between 4 bowls and top with fried chicken. Serve.