Instructions
Follow the steps and taste along the way.
Prepare the salad
Cut the radishes into thin slices, the cucumber into half-moons, and the spring onion into thin rings. Toss them with the chopped dill, lemon juice, wine vinegar, olive oil, and 1 g of salt. Set aside to marinate briefly.
Cut and season the chicken
Cut the chicken thighs into 4 flat cutlets. Place them between two sheets of parchment paper and gently pound them to an even thickness of about 1 cm. Season with the remaining 3 g of salt and pepper.
Coat the cutlets
Put the flour on one plate. Beat the egg in a deep plate. On a third plate, mix the cornmeal with the black pepper. Coat each cutlet first in flour, then in egg, and finally in the cornmeal mixture; press the crust on gently.
Fry until crispy
Heat the rapeseed oil in a large frying pan over medium-high heat. When it is hot but not smoking, add the cutlets in a single layer. Fry for about 4 minutes on each side, until the crust is golden and the meat is fully cooked through in the center. If they do not all fit, fry them in two batches.
Serve
Transfer the cutlets to a plate and let them rest for 2 minutes. Serve while still warm with the salad and the juices that have collected at the bottom.
