Wash the Brussels sprouts and cut them in two. Put them on a baking sheet and season with olive oil, salt and pepper. Add about twi whole cloves of garlic and 3 slices of lime. Cook this in the oven for 20 min at 160°C. Turn on the grill for the last 5 minutes
Cut the chicken into strips
Grab three deep plates. Put plain flour in the first one. Put 2-3 eggs on the second one, whisk and season with salt and pepper. In the third plate, mix 2/3 panko with 1/3 grated parmesan cheese, add some sesame seeds and season with salt & pepper
Bread the chicken in the following order: flour, egg mix, flour, egg mix and panko mix. Repeating the flour & eggs twice wil make the breading extra crispy. Coat the pieces of chicken evenly on all sides and put it on a clean tray
Heat up a pan with a base layer of sunflower oil. Once bubbling reduce the heat and add the chicken. Turn over the chicken once it has browned on one side. Slowly brown the other side and take chicken out of the pan once its cooked. Lay it on a plate with kitchen paper to drain the oil and season it with some coarse sea salt
For the dipping sauce. Mix some greek yoghurt grated cucumber and garlic. Add chopped dill, parsley and mint. Season with salt and pepper and add olive oil to taste
Take the Brussels sprouts from the oven and toss them in some olive oil
