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🍽️ Crispy Oven Chicken with Fresh Lemon Salad

726 kcal · 30 min · 4 servings

Ingredients

• 2 eggs
• 2 tsp heavy cream
• 1 lemon (organic)
• 4 chicken breast fillets (skinless)
• 50 g spätzle flour
• 50 g breadcrumbs
• oil (for frying)
• 1 tbsp butter (cold)
• 2 handfuls mixed endive and lamb's lettuce leaves
• 60 ml vegetable broth
• 2 tbsp port wine (white)
• 1 tsp salt
• 1 tsp sugar
• 1 pinch cayenne pepper
• 50 g buttermilk
• 50 g sour cream
• 1 tsp hot mustard
• 1 tbsp balsamic vinegar (rosso)
• 1 tsp balsamic vinegar (white)
• 1 tsp cognac
• 50 ml sunflower oil
• 50 ml olive oil
• 1 tsp nut oil
• 1 tbsp Dijon mustard
• 1 chili pepper
• salt
• pepper (from the mill)
• freshly grated nutmeg
• chili salt
• vanilla salt

Instructions

1. 1. Wash the salad thoroughly.
2. 2. Spin the vegetables dry.
3. 3. Tear the endive leaves into bite-sized pieces.
4. 4. Peel the lemon.
5. 5. Cut the peel into thin strips.
6. 6. Squeeze the juice from the lemon.
7. 7. Add broth, white port wine, salt, sugar, and cayenne pepper to a bowl.
8. 8. Stir in yogurt, sour cream, mustard, red wine vinegar, balsamic vinegar, and sherry.
9. 9. Slowly stir in all types of oil into the mixture.
10. 10. Mix until a creamy dressing forms.
11. 11. Whisk the eggs with the cream in a separate bowl.
12. 12. Season the egg-cream mixture with salt, pepper, nutmeg, mustard, chili salt, and vanilla salt.
13. 13. Add a pinch of lemon zest.
14. 14. Seed the chili pepper.
15. 15. Cut the chili pepper into thin strips.
16. 16. Add the chili strips to the egg-cream mixture.
17. 17. Cut the chicken breast fillets into three equal pieces.
18. 18. Season the chicken pieces with chili salt.
19. 19. Coat each chicken piece in flour one by one.
20. 20. Dip the floured pieces into the egg-cream mixture.
21. 21. Roll the pieces in the white bread crumbs.
22. 22. Press the coating lightly so it sticks.
23. 23. Pour two centimeters of vegetable oil into a deep pan.
24. 24. Heat the oil on medium heat.
25. 25. Fry the breaded chicken pieces golden brown on both sides.
26. 26. Add the butter to the hot oil.
27. 27. Let the butter foam.
28. 28. Place the chicken pieces on kitchen paper.
29. 29. Let the excess fat drain.
30. 30. Lightly salt the finished chicken.
31. 31. Drizzle the chicken with lemon juice.
32. 32. Marinate the salad in the prepared dressing.
33. 33. Serve the chicken on top of the salad.

Nutrition per serving

• kcal: 726
• Protein: 55 g · Fett/Fat: 45 g · Carbs: 23 g