Crispy Chicken with a Refreshing Salad, White Rice, and Steamed Edamame

This recipe features crispy, golden brown fried chicken breast slices topped with sesame seeds, served with a refreshing and crunchy salad of raw spinach, cherry tomatoes, shredded cabbage, and shredded carrots. The dish is accompanied by a side of fluffy white rice and steamed edamame, making it a well-rounded and satisfying meal. The combination of flavors and textures in this recipe is sure to please, and it's easy to customize to your liking by adding your favorite salad toppings or seasoning the chicken to your taste. Whether you're looking for a quick weeknight dinner or a hearty lunch, this recipe is sure to become a new favorite.

The combination of flavors and textures in this dish is truly irresistible, and it's sure to become a new favorite in your home.

Ingredients

•  4 chicken breast slices
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1 tbsp sesame seeds
• Salt and pepper, to taste
• Vegetable oil, for frying

For the salad

• 4 cups raw spinach
• 1 cup cherry tomatoes, halved
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1 lemon, sliced into wedges

For the rice

• 1 cup white rice
• 2 cups water

For the edamame

• 1 cup edamame, fresh or frozen
• 1 tsp salt

Instructions

1. Preheat a large pan or wok over medium-high heat and add enough vegetable oil to come up the sides of the pan by about 1 inch.
   
   
2. In a shallow dish, mix together the flour, salt, and pepper. Place the beaten eggs in another shallow dish and the panko breadcrumbs mixed with the sesame seeds in a third shallow dish.
   
   
3. Dip each chicken breast slice first in the flour mixture, shaking off any excess, then in the egg, and finally in the panko breadcrumb mixture, pressing gently to coat.
   
   
4. When the oil is hot, carefully add the chicken breast slices to the pan and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on a paper towel-lined plate to drain any excess oil.
   
   
5. To prepare the rice, rinse the rice in a fine mesh sieve under cold running water until the water runs clear. Add the rice and water to a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. Fluff with a fork before serving.
   
   
6. To prepare the edamame, bring a pot of water to a boil over high heat. Add the edamame and cook for 5-7 minutes, or until tender. Drain the edamame and toss with the salt before serving.
   
   
7. To assemble the salad, place a handful of spinach on each plate and top with cherry tomatoes, shredded cabbage, and shredded carrots. Squeeze a wedge of lemon over the top of the salad.
   
   
8. Serve the fried chicken breast slices on top of the salad, with the rice and edamame on the side. Enjoy!

The serving size for this recipe will depend on how many people you are serving and how hungry they are. As written, this recipe makes enough for 4 servings, with each serving consisting of 1 chicken breast slice, 1 cup of salad, 1/4 cup of white rice, and 1/4 cup of edamame. However, you can adjust the serving size to meet your needs by increasing or decreasing the amounts of ingredients accordingly. If you are serving a larger group or want to have leftovers, you may want to double or triple the recipe.

I hope you enjoy this recipe for fried chicken breast slices with sesame seeds, served with a refreshing salad, white rice, and steamed edamame. Whether you're looking for a quick weeknight dinner or a satisfying lunch, this recipe is a great choice. Plus, it's easy to customize to your liking by adding your favorite salad toppings or seasoning the chicken to your taste.