Crispy Chicken Salad with Warm Bacon Dressing
Austrian-style breaded chicken tossed with greens and a warm bacon-vinegar dressing. Golden, crunchy, ready in 18 minutes — the weeknight version of backhendlsalat that actually happens.
- Total time
- 18 min
- Servings
- 2
- Calories
- 465
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pound each chicken breast to 1/2-inch thickness between plastic wrap.
Step 2
Set up two shallow bowls: one with flour, one with beaten egg. Season flour with salt and pepper.
Step 3
Coat each chicken breast in flour, shake off excess, dip in egg, coat in flour again.
Step 4
Cook bacon in a large skillet over medium-high until crispy, about 4 minutes. Transfer to a plate; chop.
Step 5
Sear chicken in bacon fat 3 minutes per side without moving until golden brown and cooked through.
Step 6
Toss greens with warm pan. Deglaze with vinegar, scraping up brown bits. Pour over salad, top with chicken and bacon.
Tools you’ll need
- 12-inch skillet
- plastic wrap
- two shallow bowls
- meat mallet
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