This recipe involves sweet and sour flavors due to the combination of watermelon; sometimes I add a bit of habanero sauce, but that's personal and depends on tolerance for spiciness. Very quick and easy.
Slice the watermelon into rounds the size of it (I used a very large one as my partner chose it) approximately the thickness of a finger. Follow the same step with the jicama. Let it marinate with the juice of the orange, lemon, and a bit of olive oil with salt and pepper to taste.
Heat a skillet or grill over medium heat. Cut a lemon into slices and place them in the skillet once hot until they release their juice and remove them.
Wash and disinfect the lettuces and drain well.
Place the watermelon and jicama for 3 minutes on each side; if desired, you can leave them a little longer.
THE CHICKEN. Beat an egg with a little pepper and let it rest for 10 minutes along with the breasts.
To bread them, just add a bit of breadcrumbs and Parmesan cheese to taste (I use half and half). Fry as usual.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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