Tortilla with crispy nuggets and Bruschetta with herbs

Ingredients:
– a jar of Bruschetta with herbs OLE!
– 2 tortillas
– 1 breast of organic chicken
– 1 egg
– about 2 cups of crushed cornflakes
– about 6 slices of cheese
– a few leaves of romaine lettuce
– salt pepper
– a teaspoon of dried red pepper, oregano and thyme
– cherry tomatoes

herbal dip:
– cream cheese / cream (we can combine or choose)
-1 tsp mayonnaise (can be omitted)
– fresh chopped herbs
– salt pepper

Combine the ingredients for the dip and set aside.
Wash the meat, remove the epithelium and cartilage. Cut into smaller pieces. Add salt, pepper and spices. Let rest.
Crush the flakes, preferably with a mortar (do not make a pulp, because larger pieces add crunch). Lightly salt.
Crack the eggs into a bowl. Mix everything with a whisk or fork.
Dip each piece of meat in the egg and then generously coat it in the flakes.
Bake the chickens at 200 degrees for about 15 minutes to make them crispy on the outside and moist on the inside. Can also fry them.

Spread the pancakes with Bruschetta. Arrange cheese, tomatoes, lettuce and baked/fried nuggets. Pour the sauce. Fold and place on a dry frying pan to make the pancakes crispy. Serve warm.