Chicken escalope from the tin

Name: Chicken escalope from the tin
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 1.5 kg waxy potatoes; 1 Onion; 250 ml Vegetable broth (instant); 4 TABLESPOONS Herb Vinegar; 1 large bunch of chives; 6 TABLESPOONS Whipped cream; 1-2 TABLESPOONS Horseradish (from the jar); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 4 Chicken filets (à approx. 175 g); 200 g White bread; 2 Eggs; 30 g Flour; 7-10 Tbsp Grease; 7-10 Tbsp Lemon and tomato; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

1.5 kg waxy potatoes
1 Onion
250 ml Vegetable broth (instant)
4 TABLESPOONS Herb Vinegar
1 large bunch of chives
6 TABLESPOONS Whipped cream
1-2 TABLESPOONS Horseradish (from the jar)
7-10 Tbsp Salt
7-10 Tbsp white pepper
4 Chicken filets (à approx. 175 g)
200 g White bread
2 Eggs
30 g Flour
7-10 Tbsp Grease
7-10 Tbsp Lemon and tomato
baking paper

Directions

1
Wash the potatoes and cook in water for about 20 minutes. Drain potatoes, quench, peel and let cool down a little. Peel onion and chop finely. Bring the stock to the boil. Cut potatoes into slices and pour the stock over them. Add onion and vinegar.
2
Wash the chives, dab dry and cut into small rolls, except for a little garnish. Mix chives, cream and horseradish and add to the potatoes. Season to taste with salt and pepper. Let potato salad stand for about 30 minutes. Wash the chicken fillets, dab dry and cut into 16 diagonal slices. Press the chicken slices a little bit flat, season with salt and pepper. Cut the crust off the bread. Finely grate the bread. Beat the eggs. Turn meat first in flour, then in egg and white bread. Line a baking tray with baking paper and spread with fat.
3
Press the chicken slices a little bit flat, season with salt and pepper. Cut the crust off the bread. Finely grate the bread. Beat the eggs. Turn meat first in flour, then in egg and white bread. Line a baking tray with baking paper and spread with fat. Place chicken slices on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Turn the chicken slices over halfway through the frying time. Serve potato salad with the chicken escalopes. Garnish with lemon and tomato
4
Place chicken slices on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Turn the chicken slices over halfway through the frying time. Serve potato salad with the chicken escalopes. Garnish with lemon and tomato
5
With 8 people: