Crispy Poussin with Parsley Salad

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Crispy Poussin with Parsley Salad
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
2 Poussin
salt
freshly ground peppers
hot ground paprika
For the breading
3 Tbsps Pastry flour
2 eggs
80 grams breadcrumbs
For the salad
80 grams parsley
2 red onions
2 lemons
2 Tbsps olive oil
4 Tbsps white balsamic vinegar
also
Fat (for frying)
Lemon wedge (for garnish)
How healthy are the main ingredients?
parsleyolive oilsalteggonionlemon

Preparation steps

1.

Rinse the poussins, pat dry and split in half. Rub with salt, pepper and paprika. Sprinkle both sides with flour.

2.

For the breading: Break the eggs into a large dish and whisk with a fork. Shake off any excess flour from the chicken, turn the halves in the egg letting any excess drip off, then place in the breadcrumbs and press firmly. Heat oil in a saucepan or deep fryer to 170°C (approximately 340°F).

3.

For the salad: Meanwhile, rinse parsley and shake dry, pluck off the leaves and coarsely chop. Peel onions, halve and thinly slice. Combine the parsley, onions, squeezed lemon juice to taste, vinegar and oil and stir.

4.

Working in batches if necessary, fry the poussin until golden brown and cooked through, 10-15 minutes. Serve the chicken halves with the salad and garnish with lemon wedges.