Chicken filets with parmesan walnut crust
easy
45 mins
45 mins
Ingredients
- 700 g floury potatoes
- 7-10 Tbsp Salt
- 300 g frozen peas
- 4 Chicken filets (à approx. 175 g)
- 7-10 Tbsp Pepper
- 5 TABLESPOONS Oil
- 75 g Parmesan cheese
- 25 g Walnut kernel halves
- 125 g Butter
- 1 Cucumber
- 1 Shallot
- 2 TABLESPOONS light balsamic vinegar
- 1 TABLESPOON medium hot mustard
- 1 TABLESPOON Honey
- 200 ml Milk
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Mint
Directions
- 1
Peel and wash the potatoes, cut them into pieces and cook them in salted water for about 20 minutes until soft. Approx. 5 minutes before the end of the cooking time, add the peas without defrosting them and cook with them
- 2
Wash the meat, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the meat for 3-4 minutes, turning it over, take it out and put it in an ovenproof dish. Grate cheese. Coarsely chop the walnuts, knead with 75 g butter and parmesan and spread on the fillets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
- 3
Wash, clean, slice or plane the cucumber. Peel and finely dice the shallot. Mix vinegar, mustard and honey, season with salt and pepper, fold in 4 tablespoons of oil. Mix cucumber and vinaigrette, season again
- 4
Drain the potatoes and peas. Add 50 g butter and milk, mash to puree, season to taste with salt, pepper and nutmeg. Wash mint, shake dry, pluck leaves from the stalks, cut finely, fold into the puree. Take the meat out, cut into slices, arrange with the puree and salad
Nutrition Facts
850 kcal
40 g
51 g
56 g
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