Crispy Poussin with Parsley Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 115.8 μg | (193 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 32.6 mg | (272 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 899 mg | (22 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 402 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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)
Preparation steps
Rinse the poussins, pat dry and split in half. Rub with salt, pepper and paprika. Sprinkle both sides with flour.
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).
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.
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.
