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🍽️ Crispy breaded chicken with warm potato salad

648 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes
• 1 handful lamb's lettuce
• 1 red onion
• 150 ml meat broth
• 5 tbsp wine vinegar
• 1 tsp hot mustard
• 4 tbsp vegetable oil
• salt
• pepper (from the mill)
• 4 chicken breast fillets (approx. 150 g each)
• 2 eggs
• salt
• pepper (from the mill)
• 50 g flour
• 100 g breadcrumbs
• fats (for frying)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cook the potatoes in salted water for about 30 minutes until tender.
3. 3. Let the potatoes drain and steam dry for a moment.
4. 4. Peel the cooled potatoes.
5. 5. Slice the potatoes into thin rounds.
6. 6. Wash the lamb's lettuce and remove any wilted leaves.
7. 7. Let the lamb's lettuce drain well.
8. 8. Peel the onion.
9. 9. Dice the onion finely.
10. 10. Bring the broth and vinegar to a boil in a pot.
11. 11. Add the onion cubes, salt, pepper, and mustard to the hot liquid.
12. 12. Pour the hot marinade directly over the potato slices.
13. 13. Let the potatoes marinate for about 15 minutes.
14. 14. Stir the oil into the warm potatoes.
15. 15. Gently fold the lamb's lettuce into the potato mixture.
16. 16. Season the salad to taste with salt and pepper.
17. 17. Wash the chicken breast fillets.
18. 18. Pat the meat dry with kitchen paper.
19. 19. Whisk the eggs in a bowl with salt and pepper.
20. 20. Spread the flour on a plate.
21. 21. Spread the breadcrumbs on a second plate.
22. 22. Coat the chicken breast first in the flour.
23. 23. Dip the floured meat into the egg mixture next.
24. 24. Press the meat firmly into the breadcrumbs last.
25. 25. Fry the breaded chicken portions in batches in hot fat.
26. 26. Cook the meat for 8 to 10 minutes until golden brown.
27. 27. Remove the chicken from the fat and let it drain on kitchen paper.
28. 28. Serve the crispy chicken together with the warm potato salad.

Nutrition per serving

• kcal: 648
• Protein: 58 g · Fett/Fat: 22 g · Carbs: 52 g