Crispy Falafel-Breaded Chicken with Cucumber Salad

Ingredients:

Chicken

• 4 boneless, skinless chicken breast halves, trimmed of any soft overhanging bits (about 700g)
• 0.5 tbsp. falafel mixes
• Vegetable oil, for frying

Salad

• 3 Kirby cucumbers, diced
• 0.5 cup plain whole milk yogurt
• 1/4 cup fresh mint leaves, coarsely torn
• 1/4 cup soft sprigs of fresh dill, coarsely chopped
• 1/4 red onion, diced (about 1/2 cup)
• 1 small clove of garlic, crushed
• 1.5 tsp coarse salt
• 1 lemon

Preparation:

1. Cooking planWhile the chicken is baking, prepare the salad.
2. Preheat oven to 200°C. Place a small rack on a baking sheet.
3. ChickenPlace the falafel mixture in a pie dish or other shallow bowl. Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Season the chicken breasts with salt and black pepper to taste and coat them in the falafel mixture, shaking off any excess.
4. Carefully place the chicken, smooth side down, into the hot oil, being careful not to crowd the pan. Cook until browned, turning once, 2 to 3 minutes per side. Cook the remaining chicken pieces in the same manner. Transfer the chicken to the prepared rack. Cook until firm but springs back slightly when pressed, 6 to 8 minutes.
5. Meanwhile, prepare the yogurt salad.In a small bowl, combine the mint, cucumbers, dill, onion, garlic, and salt. Finely grate the lemon zest and squeeze out the juice. Stir the yogurt into the salad.
   
   Arrange the chicken on a large platter and serve with the salad, or divide the chicken breasts among 4 plates and serve with the salad.
   
   Note
   
   Don't throw away those trimmed chicken breast ends! You can thread them onto wooden skewers and make kebabs, grill them as a burrito filling, or use them in any stir-fry. Coat them, shake them, and fry them Middle Eastern-style. A falafel mix with exotic seasonings gives the chicken a crispy, fresh crust.