1.In a shallow dish, whisk egg and milk together. Dip chicken into mixture; coat in breadcrumbs. Arrange on a baking paper-lined oven tray; chill 15 minutes.
2.To make dressing, in a jug, whisk all ingredients together. Set aside.
3.Meanwhile, in a serving bowl, toss together watercress, herbs, cucumber, radishes and onion; chill until ready to serve.
4.Heat oil in a large, heavy-based frying pan on medium. Fry chicken, in 3 or 4 batches, 2-3 minutes each side, until golden and cooked through. Remove with a slotted spoon; drain on paper towel.
5.Toss half the dressing through salad with the chicken. Serve warm, with extra dressing. Sprinkle with sesame seeds, if liked.
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