Backhendl
easy
50 mins
50 mins
Ingredients
- 2 discs Toast
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 900 g) Fried chicken
- 7-10 Tbsp Flour
- 2 kg Frying fat
- 1/2 Cucumber
- 2 Tomatoes (about 80 g each)
- 1 (approx. 70 g) Carrot
- 1 TABLESPOON Vinegar
- 1 pinch Sugar
- 2 TABLESPOONS Oil
- 1 Lemon
- 7-10 Tbsp some salad leaves
Directions
- 1
Crush the toast bread in the blender. Whisk the egg and season with salt and pepper. Halve chicken lengthwise, wash and pat dry. Turn half chickens first in flour, then in whisked egg and breadcrumbs.
- 2
Heat the frying fat in a large pan and cook the chicken for about 20 minutes. Reduce the temperature slightly. Meanwhile wash the cucumber and cut it into slices. Wash the tomatoes, remove the stalk and cut the tomatoes into slices.
- 3
Peel, wash and roughly grate the carrot. Season vinegar with salt, pepper and sugar. Whip the oil into it. Mix with the prepared salad ingredients. Wash the lemon and cut into slices. Wash lettuce leaves and pluck into bite-sized pieces.
- 4
Line plate with salad leaves. Arrange chicken and mixed salad on top. Serve garnished with lemon wedges.
Nutrition Facts
870 kcal
20 g
54 g
74 g
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