Chicken with Potato Salad
Ingredients
- For the salad
- 600 grams waxy potatoes
- salt
- 1 onion
- 125 milliliters Beef broth
- 3 Tbsps Wine vinegar
- 1 tsp spicy Mustard
- 1 Cucumber
- 4 Tbsps vegetable oil
- freshly ground peppers
- For the chicken
- 4 Chicken thigh
- 2 eggs
- salt
- freshly ground peppers
- 1 generous pinch ground paprika
- 50 grams Pastry flour
- 150 grams breadcrumbs
- Fat (for cooking)
- Lemon wedge (for garnishing)
Preparation steps
For the salad: scrub potatoes, cook for about 30 minutes in salted water and drain. Peel and cut into slices. Peel onion and chop finely. Combine broth and vinegar and bring to a boil, add onion, season with salt and pepper and mustard and pour over potato slices. Let stand for about 20 minutes.
For the chicken: rinse and pat dry chicken legs, divide at the joints (if desired, remove skin).
Whisk eggs, salt, pepper and paprika. Place egg mixture into a bowl, place flour and breadcrumbs into two others. Coat chicken pieces with flour, dip into egg mixture and coat with breadcrumbs. Heat oil in a pan and cook chicken, few pieces at a time, for about 10-12 minutes per side or until golden brown. Drain on paper towels.
Peel cucumber and cut into slices. Add to potato salad and toss with oil and vinegar, season with salt and pepper to taste.
Arrange pototo salad on plates and top with fried chicken. Serve.
