Ingredients

· 150 ml buttermilk

· 2 chicken fillets

· 50 g panko breadcrumbs

· 1 tablespoon rapeseed oil

· 2 tablespoons ketchup

· 1 teaspoon soy sauce

· ½ teaspoon vinegar

· 2 carrots

· ½ lemon, juiced

· 1 tablespoon olive oil

· Baked potatoes, to serve

Method

Pour the buttermilk into a bowl. Cut each chicken fillet in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for one hour. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside. Heat a frying pan, tip in the breadcrumbs and toast in the dry pan until pale brown, stirring regularly. Tip into a bowl. Heat the oven to 230°C. Tip the crumbs onto a plate, then lift the fillets from the buttermilk, and roll them in the crumbs and coat evenly. Heat ½ tablespoon of oil in a frying pan. Fry the chicken for two minutes over medium-high heat, then turn it over and fry for one minute more. Transfer the chicken to a baking sheet and bake for 5 minutes and cut into strips. Serve the chicken with the sauce and baked potatoes.