Roast Chicken with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 738 cal. | (35 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 8.7 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 43.2 mg | (360 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,570 mg | (39 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 508 mg | |||
| Cholesterol | 264 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the salad
- 800 grams waxy potatoes
- salt
- 1 onion
- 150 milliliters Beef broth
- 5 Tbsps Wine vinegar
- 1 tsp sharp Mustard
- 4 Tbsps vegetable oil
- 2 Tbsps scallions
- peppers (ground)
- For the chicken
- 1 chicken (oven ready)
- 2 eggs
- 1 generous pinch ground paprika
- 50 grams Pastry flour
- 100 grams breadcrumbs
- Fat (for frying)
Preparation steps
For the salad, rinse the potatoes and boil for about 25 minutes in salted water. Drain, let the water evaporate, peel and cut into slices. Peel the onion and chop finely.
Boil the broth with the vinegar. Add the onion and season with salt, pepper and the mustard. Pour this over the potato slices. Marinate for about 15 minutes and then stir in the oil. Mix in the chives and season to taste.
For the chicken, rinse the meat and pat dry. Divide into eight parts and remove the skin. Mix the eggs, salt, pepper and paprika together. Divide the eggs, the flour and the breadcrumbs onto each plate.
Roll the chicken pieces first in the flour, then in the egg and then in the breadcrumbs and fry, in portions, in hot oil until golden brown (10-12 minutes). Transfer to paper towels to remove excess oil.
Serve immediately with the potato salad.
