Baked chicken breast with parsley and horseradish (Alexander Herrmann - Küchen IQ 1)
easy
Ingredients
- 2 Eggs
- 7-10 Tbsp Salt
- 7-10 Tbsp ½ Lemon
- 7-10 Tbsp ½ Garlic clove, peeled and finely chopped
- 4 discs Toast
- 7-10 Tbsp ½ bunch of leaf parsley
- 2 (140 g each) Chicken breasts without skin and bone
- 2 TABLESPOONS Wheat flour (Type 405)
- 180 g clarified butter
- 40 g Fresh cream
- 40 g Cream horseradish
- 1 piece(s) (approx. 2 cm long) fresh horseradish root
- 7-10 Tbsp freshly ground pepper
Directions
- 1
Recipe from Alexander Herrmann - Küchen IQ: Volume 1: Basis; 272 pages; Publisher: Collection Rolf Heyne (October 2010).
- 2
Beat the eggs in a small bowl, add 1 pinch of salt, the finely grated zest of the lemon and some chopped garlic and whisk.
- 3
Remove the crusts from the toast and cut into large cubes. Remove the parsley leaves. Process the toast bread cubes and the parsley leaves to fine crumbs in the food processor at high speed.
- 4
(Mixing must be done quickly, otherwise the essential oils of the parsley will evaporate).
- 5
Cut the chicken breasts into finger-thick slices, salt lightly, flour generously and tap off the excess flour.
- 6
Pull the floured strips one by one first through the whisked egg, then through the parsley crumbs.
- 7
Heat the clarified butter in a pan and fry the breaded chicken strips in it in portions on all sides until crispy brown
- 8
...bake. Take the fried chicken strips out of the pan with a skimmer and let them drip off on kitchen paper
- 9
Put the crème fraîche with the horseradish cream in a small bowl and stir until smooth. Season this dip with 1 pinch of salt, pepper and some freshly squeezed lemon juice.
- 10
Arrange the baked chicken strips on 2 plates and sprinkle with freshly grated horseradish.
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