25 minutes
easy
4 Servings
2 packages of Konspol breaded chicken tenderloin
frying oil
1/2 broccoli
salad :
200 g of cherry tomatoes
a few dried tomatoes in olive oil
2 tablespoons of buckwheat
2 tablespoons of balsamic vinegar
2 tablespoons of tomato oil
1 teaspoon of honey
salt, pepper
oil
dips :
1/3 cup of ketchup
2 tbsp cream 18%
2 tablespoons of mayonnaise
1 small garlic pressed through the press
salt, pepper
1 Prepare a garlic dip. Mix the cream with the mayonnaise. Add the garlic pressed through the press and mix. Season with salt and pepper.
2 Prepare the salad. Divide the broccoli into florets, add to boiling water and cook in salted water for a few minutes. Then remove with a slotted spoon and drain the water. Cut the sun-dried tomatoes into pieces, fresh into halves. In a frying pan, heat two tablespoons of oil, add the groats and roast for about a minute until it opens. Pour in a few tablespoons of water and stir until the porridge has absorbed it. Transfer to a plate and let cool.
3 Prepare the dressing. Pour vinegar, oil and honey into a small jar, add a pinch of salt and pepper. Close the jar and shake it to make the ingredients combine.
4 Fry the tenderloins in a hot frying pan with oil. Drain on parchment.
5 Place broccoli florets on a plate or in a bowl, add chopped tomatoes and sprinkle with groats. Sprinkle it with the prepared dressing.
6 Serve the fried tenderloins with the prepared salad and dips.