Chicken escalope with horseradish potato salad
easy
60 mins
60 mins
Ingredients
- 1.5 kg waxy potatoes
- 2 Onions
- 1 TABLESPOON Oil
- 4 TABLESPOONS Herb Vinegar
- 1 TABLESPOON Vegetable broth
- 1 large bunch of chives
- 6 TABLESPOONS Whipped cream
- 1-2 TABLESPOONS Horseradish (glass)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 Chicken filets (à approx. 175 g)
- 200 g White bread (from the day before)
- 2 Eggs
- 3 TABLESPOONS Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp untreated lemon and tomato
- baking paper
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool
- 2
Onions peel and chop finely. Fry in hot oil. Deglaze with vinegar and about 1/4 l water, bring to the boil. Stir in stock. Cut potatoes in slices directly into the stock. Leave to stand for about 30 minutes.
- 3
Wash the chives and chop finely, except for a little bit for garnishing. Mix with cream and horseradish, mix with the potatoes. Season to taste and leave to stand for about 30 minutes
- 4
Wash the meat, dab dry and press flat a little. Then cut into about 24 slices at an angle. Remove the crusts from the bread and grate finely. Whisk eggs. Season meat with salt and pepper. Turn first in flour, then in egg and finally in breadcrumbs
- 5
Line baking tray with baking paper and grease. Put the cutlets on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/gas: level 3) for 15-20 minutes. Turn after half the baking time. Arrange everything, garnish
- 6
Drink: cool wheat beer
Nutrition Facts
350 kcal
44 g
6 g
28 g
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