Pumpkin Seed Crusted Chicken With Arugula And Potato Salad - cooking recipe

Ingredients

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

Preparation

Cook the potatoes in boiling, salted water for 15-20 mins, until tender. To make the dressing, mix the sour cream, mustard, honey and vinegar together then gradually beat in the olive oil. Season to taste.
Season the chicken. Mix the pumpkin seeds and breadcrumbs together in a bowl. Beat the egg and chili flakes together. Dredge each chicken strip in flour, dip in the egg and coat in breadcrumb mixture.
Heat the clarified butter in a large frying pan, add the chicken strips and fry in batches for 3-5 mins, turning.
Drain the potatoes and allow the steam to evaporate. Slice the potatoes into quarters. Gently toss the potatoes, arugula, onion, tomatoes and dressing together. Divide the salad between 4 bowls and top with chicken strips. Serve.