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🍽️ Crispy Chicken on Mixed Salad with Potatoes

685 kcal · 30 min · 4 servings

Ingredients

• 250 mixed leaf salads (e.g. Radicchio, Frisée)
• 200 g boiled potatoes
• 200 g boiled macaroni
• 200 g broad beans (fresh)
• 4 chicken breast fillets
• 2 eggs
• 2 tbsp flour
• 75 g grated Parmesan
• oil (for frying)
• salt
• pepper (from the mill)
• 4 tbsp white balsamic vinegar
• 6 tbsp olive oil

Instructions

1. 1. Wash the mixed salad leaves thoroughly.
2. 2. Pat the salad leaves dry with a kitchen towel.
3. 3. Tear the salad leaves into small, bite-sized pieces.
4. 4. Peel the potatoes and cut them into small cubes.
5. 5. Bring water to a boil and add some salt.
6. 6. Cook the beans briefly in the salted water (this is called blanching).
7. 7. Rinse the beans immediately with cold water to stop the cooking process.
8. 8. Let the beans drain well.
9. 9. Wash the chicken breast fillets.
10. 10. Pat the meat dry.
11. 11. Pound the meat flat so it is evenly thin.
12. 12. Season the chicken with pepper.
13. 13. Coat the fillets in flour.
14. 14. Whisk the eggs in a separate bowl.
15. 15. Dip the floured fillets through the beaten eggs.
16. 16. Bread the fillets with grated Parmesan cheese.
17. 17. Heat oil in a frying pan.
18. 18. Fry the fillets slowly in the hot oil.
19. 19. Fry them until golden brown by turning them once.
20. 20. Fry each side for about two to three minutes.
21. 21. Remove the fillets from the pan and let them finish cooking on a plate.
22. 22. Whisk vinegar and oil together for the dressing.
23. 23. Season the dressing with salt and pepper.
24. 24. Add the salad leaves, potatoes, and beans to the dressing.
25. 25. Gently toss the ingredients until they are evenly coated.
26. 26. Taste the dressing one last time and adjust if needed.
27. 27. Divide the salad among plates.
28. 28. Slice the chicken breast.
29. 29. Place the chicken slices on top of the salad.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 49 g