German Potato Salad with Chicken
German Potato Salad with Chicken - An added protein twist on a classic!
Ingredients
- For the potato salad
- 18 ozs waxy potatoes
- 2 shallots
- 6 ozs Bacon
- 2 Tbsps butter
- 5 ozs Vegetable broth
- 3 Tbsps Vinegar
- 1 Tbsp Mustard (medium-spicy)
- salt
- freshly ground peppers
- sugar
- 4 Tbsps Canola oil
- 2 Tbsps Pumpkin seed oil
- 7 ozs Chanterelle
- 1 handful Chives
- For the chicken
- Chicken breasts (trimmed)
- 2 eggs
- 3 Tbsps Pumpkin seed (ground)
- 1 Tbsp Sesame seeds
- 3 Tbsps breadcrumbs
- 7 Tbsps Pastry flour
- clarified butter (for frying)
Preparation steps
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.
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.
Arrange potato salad on plates, slice chicken breast and place on potato salad. Serve garnished with lettuce leaves, lemon and parsley.
