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🍽️ Mustard-stuffed chicken breast with asparagus

662 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tsp mustard (medium hot)
• 1 lemon (organic)
• 2 tbsp flour
• 1 egg
• breadcrumbs (for breading)
• pepper (from the mill)
• frying oil (for deep frying)
• 1 kg asparagus
• 1 wedge lemon
• 1 tbsp butter
• 300 ml hollandaise sauce
• parsley (for garnish)

Instructions

1. 1. Peel the asparagus thoroughly and cut off the woody lower ends.
2. 2. Wash the lemon thoroughly and pat it dry.
3. 3. Grate fine lemon zest from the peel and set it aside.
4. 4. Peel the lemon completely and slice the flesh into rounds.
5. 5. Remove all seeds from the lemon slices.
6. 6. Cut a pocket into each chicken breast fillet.
7. 7. Gently pound the fillets flat to make the pocket larger.
8. 8. Spread mustard on the inside of the pockets.
9. 9. Place the lemon slices into the mustard pockets.
10. 10. Close the pockets and secure them with wooden skewers or trussing needles.
11. 11. Coat the stuffed fillets in flour until lightly dusted.
12. 12. Crack the eggs into a deep bowl and whisk them well.
13. 13. Dip the breaded fillets into the egg mixture until fully coated.
14. 14. Heat the frying oil in a deep fryer or a pot until hot.
15. 15. Fry the fillets in the hot oil until golden brown on all sides.
16. 16. Let the fried fillets drain on kitchen paper.
17. 17. Remove the wooden skewers or needles from the fillets.
18. 18. Keep the fillets warm in the oven at 80 degrees Celsius.
19. 19. Bring plenty of salted water to a boil with a piece of lemon and the butter.
20. 20. Cook the asparagus in it for approx. 12 to 16 minutes until al dente.
21. 21. Drain the asparagus.
22. 22. Plate the asparagus together with the meat.
23. 23. Pour the sauce over the asparagus.
24. 24. Garnish the dish with the lemon zest and parsley.
25. 25. Serve the meal immediately.

Nutrition per serving

• kcal: 662
• Protein: 59 g · Fett/Fat: 37 g · Carbs: 21 g