How to make
The chicken fillet is cut into chunks and flavored with salt and pepper. Prepare the fluffy batter in a bowl by beating the yolks of the eggs with 2 tablespoons flour and beer and add a little salt.
In another bowl, beat the egg whites into snow. Add them to the batter, stirring gently in one direction, so they don't flatten. Add 2/3 of the grated lemon rind and stir again.
Heat the oil in a frying pan. Roll the chicken in the remaining flour one by one and then dip the bites in the crumbing. Fry on both sides until golden brown.
Prepare the dairy-garlic sauce by mixing the beaten milk with the finely chopped garlic, chopped dill and remaining lemon zest. Flavor with salt. Pour the sauce in a red wine glass or other similar glass.
Garnish with a sprig of dill and more lemon zest. In a shallow plate, place the washed leaves of the lettuce all over the bottom. Put the glass of sauce in the middle and arrange the chicken nuggets around it.
