Bacon and radish potato salad with small chicken escalopes
easy
90 mins
90 mins
Ingredients
- 800 g Potatoes
- 1 Onion
- 1 (approx. 300 g) pickled cucumber
- 8 (approx. 64 g) Radishes
- 40 g Bacon
- 150 ml Vegetable broth (instant)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS Vinegar
- 300 g smaller chicken fillets
- 4 TABLESPOONS Flour
- 1 Egg
- 4 TABLESPOONS Breadcrumbs
- 2-3 TABLESPOONS Oil
- 7-10 Tbsp a few squirts of lemon juice
- 2 stem(s) Basil and flat parsley
- 40 g Radish sprouts
- 7-10 Tbsp Lemon and cucumber butterflies
Directions
- 1
Wash the potatoes and cook in boiling water for 15-20 minutes. Then rinse with cold water, peel and leave to rest. In the meantime peel onion and cut into rings. Wash and clean the cucumber and radishes and cut into fine slices. Cut potatoes into slices. Mix with the prepared ingredients.
- 2
Cut bacon into pieces of about 4 cm. In a frying pan without fat crispy, take out. Pour broth into the bacon fat, bring to the boil. Season with salt, pepper, sugar and vinegar. Pour hot over the salad, cover and let it stand for about 30 minutes. Wash the chicken fillets, dab dry, halve 1 time and tap flatter. Whisk the egg. Turn the fillets one after the other in flour, egg and breadcrumbs. Fry in hot oil on each side until golden brown. Season with salt, pepper and lemon juice. Fry over medium heat for 3-5 minutes. Wash basil and parsley, pluck leaves, cut parsley into strips.
- 3
Turn the fillets one after the other in flour, egg and breadcrumbs. Fry in hot oil on each side until golden brown. Season with salt, pepper and lemon juice. Fry over medium heat for 3-5 minutes. Wash basil and parsley, pluck leaves, cut parsley into strips. Add bacon, sprouts and herbs to the potato salad. Season again and arrange with the cutlets. Serve garnished with lemon and cucumber butterflies
Nutrition Facts
430 kcal
51 g
12 g
28 g
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