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🍽️ Oven Lemon Chicken with Potato Cucumber Salad and Radishes

720 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 1 kg
• salt pinch
• onions, yellow 1 pc.
• butter 50 g
• cucumbers 1 pc.
• radishes 1 bunch
• vegetable broth 100 ml
• balsamic vinegar, light 4 tbsp
• pepper, black ground pinch
• sugar pinch
• parsley, fresh 1 bunch
• sunflower oil 4 tbsp
• chicken breast fillets 600 g
• lemons 1 pc.
• eggs 1 pc.
• whipping cream 2 tbsp
• wheat flour, Type 405 2 tbsp
• breadcrumbs 100 g
• ghee 5 tbsp

Instructions

1. 1. Rinse the potatoes thoroughly under running water.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Boil the potatoes for about 30 minutes until they are soft.
4. 4. Cut the onion in half and remove the skin.
5. 5. Dice the onion into very small cubes.
6. 6. Heat butter in a frying pan over medium heat.
7. 7. Sauté the onion cubes for about 3 minutes until they are translucent.
8. 8. Rinse the salad cucumber under running water.
9. 9. Slice the cucumber into thin slices.
10. 10. Rinse the radishes under running water.
11. 11. Slice the radishes into thin slices.
12. 12. Drain the cooked potatoes.
13. 13. Peel the warm potatoes.
14. 14. Slice the potatoes into about half-centimeter thick slices.
15. 15. Add the sautéed onions to a bowl with the potato slices.
16. 16. Gently stir in broth and vinegar under the potatoes.
17. 17. Season the salad with salt, pepper, and sugar.
18. 18. Let the potato salad rest for about 10 minutes.
19. 19. Rinse the parsley under running water.
20. 20. Shake the parsley dry.
21. 21. Pluck the parsley leaves from the stems.
22. 22. Chop the parsley leaves coarsely.
23. 23. Mix the potato salad well again.
24. 24. Add the cucumber slices and radish slices to the salad.
25. 25. Add the chopped parsley to the salad.
26. 26. Now stir the sunflower oil into the salad.
27. 27. Mix everything well and let the salad continue to rest.
28. 28. Preheat the oven to 80 degrees Celsius with top and bottom heat.
29. 29. Rinse the chicken thoroughly under running water.
30. 30. Pat the chicken dry with kitchen paper.
31. 31. Cut each chicken breast into three equal pieces.
32. 32. Rinse the lemon with hot water.
33. 33. Grate about one teaspoon of lemon zest finely.
34. 34. Cut the lemon into wedges.
35. 35. Whisk the egg with cream and lemon zest in a deep bowl.
36. 36. Season the egg mixture with salt and pepper.
37. 37. Put flour on a flat plate.
38. 38. Fill breadcrumbs into a deep plate.
39. 39. Season the chicken pieces with salt and pepper.
40. 40. Coat each chicken piece first in the flour.
41. 41. Then coat the floured piece in the egg mixture.
42. 42. Finally coat the piece in the breadcrumbs.
43. 43. Repeat this for all chicken pieces (four pieces per person).
44. 44. Heat ghee in a frying pan over medium heat.
45. 45. Fry the chicken pieces for about 3 minutes.
46. 46. Turn the chicken pieces.
47. 47. Fry the chicken pieces for another 5 minutes.
48. 48. Turn the chicken pieces regularly while frying.
49. 49. Remove the fried chicken from the pan.
50. 50. Let the chicken drain on kitchen paper.
51. 51. Keep the chicken warm in the preheated oven.
52. 52. Fry the remaining chicken pieces golden brown using the same method.
53. 53. Plate the fried chicken.
54. 54. Serve the chicken together with the cucumber potato salad.
55. 55. Garnish the dish with lemon wedges.
56. 56. Enjoy your meal!

Nutrition per serving

• kcal: 720
• Protein: 45 g · Fett/Fat: 42 g · Carbs: 48 g