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Whisk egg and milk In a shallow dish. Dip chicken into mixture; coat in breadcrumbs. Arrange on a foil-lined baking pan. Refrigerate 15 mins. For the dressing, whisk all ingredients together in a small bowl. Set aside. Meanwhile, toss watercress, herbs, cucumber, radishes and onion in a serving bowl. Refrigerate until ready to serve. Heat oil in a large, heavy-bottomed skillet on medium heat. Fry chicken, in 3 or 4 batches, 2-3 mins each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towels. Toss salad and chicken with 1/2 of the dressing. Serve warm, with remaining dressing. Sprinkle with sesame seeds, if desired.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking