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🥗 Crispy Chicken Breast with Potato-Cucumber Salad and Fried Parsley

675 kcal · 30 min · 4 servings

Crispy Chicken Breast with Potato-Cucumber Salad and Fried Parsley Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Take the chicken breast fillets out of the fridge and let them reach room temperature.
  2. 2. Wash the potatoes thoroughly, peel them, and slice them into rounds about 0.5 cm thick.
  3. 3. Place the potato slices in a pot with salted water and bring to a boil.
  4. 4. Cook the potatoes for approx. 15 minutes.
  5. 5. Drain the potatoes in a colander and let them drip dry for a moment.
  6. 6. Heat the vegetable broth in a separate pot.
  7. 7. Halve the shallots, peel them, and dice them finely.
  8. 8. Place the diced shallots in a bowl for the salad.
  9. 9. Pour the hot vegetable broth over the shallots and let them sit for a moment.
  10. 10. Wash the cucumber and peel it.
  11. 11. Slice the cucumber into thin rounds.
  12. 12. Clean the parsley and shake it dry thoroughly.
  13. 13. Cut the chicken breast fillets diagonally into four equal pieces.
  14. 14. Whisk the eggs in a deep plate with salt and pepper.
  15. 15. Spread the flour on a flat plate.
  16. 16. Spread the breadcrumbs on a second flat plate.
  17. 17. Fill a pan with about 1 cm of oil and heat it.
  18. 18. Coat the chicken pieces first in the flour.
  19. 19. Dip the floured pieces into the egg mixture.
  20. 20. Finally, roll the pieces in the breadcrumbs.
  21. 21. Place the breaded chicken pieces immediately into the hot oil.
  22. 22. Fry the chicken pieces for 2–3 minutes on each side until golden brown.
  23. 23. Let the fried chicken pieces drip dry on kitchen paper.
  24. 24. Fry the parsley for about 2–3 minutes.
  25. 25. Add a little more oil if necessary to fry the parsley.
  26. 26. Let the fried parsley drip dry on kitchen paper.
  27. 27. Be careful, as the hot oil may splatter.
  28. 28. Clean the pan after frying.
  29. 29. Add 2 tbsp oil, mustard, 3–4 tbsp white vinegar, salt, pepper, and a pinch of sugar to the shallots in the bowl.
  30. 30. Mix the ingredients for the dressing well.
  31. 31. Add the drained potatoes to the dressing and let them sit for a moment.
  32. 32. Rinse the lemon under hot water.
  33. 33. Grate about 1 tsp of lemon zest.
  34. 34. Cut the lemon into wedges.
  35. 35. Melt the butter in the pan.
  36. 36. Add the lemon zest and the chicken pieces to the pan.
  37. 37. Fry the chicken pieces for approx. 1 minute on each side.
  38. 38. Add the cucumber slices to the potato salad.
  39. 39. Mix the salad well.
  40. 40. Plate the chicken breast together with the lukewarm potato-cucumber salad.
  41. 41. Garnish the dish with fried parsley and lemon wedges.
  42. 42. Enjoy your meal!

Nutrition per serving