Breaded Chicken Fillets with Boiled Potatoes and Salad

For the potato salad, rinse potatoes, boil in salted water 20-25 minutes, drain and peel. For the dressing, peel onion, chop finely and boil in vegetable stock. Mix white wine and corn oil into broth and season with salt and pepper. Slice potatoes and stir into hot broth. Rinse tarragon and chives and shake dry. Set aside 4 tarragon stem tips for garnish. Pluck and chop remaining tarragon leaves. Cut chives into pieces. Rinse and scrub radishes and slice thinly. Mix radishes, tarragon leaves and chive pieces into potato salad and season with salt and pepper.

For the green salad, rinse lettuce and spin dry. Rinse and trim endive, pat dry and cut into pieces. Rinse and quarter cherry tomatoes.

For the breaded chicken fillets, rinse chicken breasts and pat dry. Rinse thyme, shake dry and set aside 4 sprigs for garnish. Pluck remaining thyme leaves and whisk into eggs in a deep dish. Place flour and breadcrumbs in two separate dishes. Season chicken breasts with salt and pepper. Dip chicken fillets into flour, then egg mixture, and finally into breadcrumbs, turning to coat all sides and pressing lightly. Heat oil in a wide pan. Fry breaded chicken fillets over medium heat, turning once, until golden brown, 12-15 minutes. Drain chicken fillets briefly on paper towels.