Chicken with Potato Salad

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(1 vote)
Chicken with Potato Salad
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
ready in 51 min.
Ready in

Ingredients

for
4
For the potato salad
18 ounces waxy potatoes
2 shallots
6 ounces Bacon
2 tablespoons butter
5 ounces Vegetable broth
3 tablespoons Vinegar
1 tablespoon Mustard (medium-spicy)
salt
freshly ground peppers
sugar
4 tablespoons Canola oil
2 tablespoons Pumpkin seed oil
7 ounces Chanterelle
1 handful Chives
For the chicken
Chicken breasts (trimmed)
2 eggs
3 tablespoons Pumpkin seed (ground)
1 tablespoon Sesame seeds
3 tablespoons breadcrumbs
7 tablespoons Pastry flour
clarified butter (for frying)
For the garnish
6 baby Lettuce
½ lemon (sliced)
parsley
How healthy are the main ingredients?
potatoshallotMustardsaltsugarPumpkin seed oil

Preparation steps

1.

For the potato salad, peel potatoes and cut into slices. Trim mushrooms. Peel shallots and chop finely. Cut bacon into cubes. Fry bacon and shallots in a pan with 1 tablespoon butter. Deglaze the pan with broth. Then add vinegar and mustard and season with salt, pepper and a pinch of sugar. Place potatoes in a bowl, add bacon mixture, pumpkin oil and canola oil into the bowl and mix. Melt remaining butter in a pan and fry mushrooms until liquid has evaporated and season with salt and pepper. Rinse chives, shake dry and cut into small rings. Add chives and mushrooms to potato mixture, stir well and let rest for about 30 minutes.

2.

Rinse chicken breast, pat dry and season with salt and pepper. Beat eggs in a bowl. Mix pumpkin seeds, sesame seeds and breadcrumbs on a plate. Place flour on another plate. Cover chicken in flour, then in egg and finally in pumpkin seed mixture. Melt butter in a pan and fry chicken on all sides for 8-10 minutes until golden brown. Remove from the pan and drain on paper towel.

3.

Arrange potato salad on plates, slice chicken breast and place on potato salad. Serve garnished with lettuce leaves, lemon and parsley.