Chicken filet with herb crust and potato and radish salad
easy
60 mins
60 mins
Ingredients
- 800 g Potatoes
- 1 Onion
- 150 ml Vegetable broth
- 2 Federation Radishes (approx. 350 g each)
- 50 g Radish sprouts
- 8 TABLESPOONS white balsamic vinegar
- 1-2 TEASPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2-1 TEASPOON Sugar
- 6-7 TABLESPOONS Oil
- 4 Chicken fillets (approx. 150 g each)
- 1 disc (approx. 40 g) White bread
- 4 Stem(s) Parsley
- 1/2 bunch Chives
- 6 Stem(s) Chervil
- 20 g Butter
Directions
- 1
Wash the potatoes thoroughly and cook in boiling water for 20-25 minutes. Drain, rinse and peel. Cut potatoes into slices. Peel onion and chop finely. Bring stock and onion to the boil, simmer for 2-3 minutes. Remove from the heat and pour over the potato slices. Leave to stand for approx. 45 minutes
- 2
In the meantime clean, wash and slice the radishes. Wash the sprouts and let them drain well in a sieve. For the vinaigrette, mix vinegar and mustard. Season with salt, pepper and sugar. Fold in 4 tablespoons of oil. Mix the potatoes, radishes and vinaigrette and leave to stand for a while
- 3
Wash the meat and dab dry. Heat 2-3 tablespoons of oil in a frying pan and fry the meat for 8-10 minutes at medium heat. Then season with salt and pepper.
- 4
Crumble bread. Wash herbs, shake dry. Finely chop parsley and chervil, except for some chervil for garnishing. Cut chives into fine rolls
- 5
Heat butter in a small pan and toast bread in it while turning. Mix in the herbs. Remove the meat from the pan, spread the herb crust evenly on top and press down lightly. Cut the meat open, arrange on plates with potato salad. Sprinkle salad with radish sprouts and garnish with chervil
- 6
Waiting time approx. 35 minutes
Nutrition Facts
500 kcal
34 g
21 g
40 g
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