Chicken in parmesan herb crumbs with salad

Name: Chicken in parmesan herb crumbs with salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 corn spoulade ready for cooking (approx. 1.3 kg); 1 collar Basil; 50 g Parmesan cheese; 4 discs Toast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Flour; 2 Eggs (size M); 2 red onions; 1 can(s) (425 ml) Artichoke Hearts; 4 Tomatoes; 2 Oranges; 2 small fennel tubers; 4 TABLESPOONS Fruit vinegar; 4 TABLESPOONS Olive oil; 1 coated Tsp Sugar; 40 g green olives

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 corn spoulade ready for cooking (approx. 1.3 kg)
1 collar Basil
50 g Parmesan cheese
4 discs Toast
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Flour
2 Eggs (size M)
2 red onions
1 can(s) (425 ml) Artichoke Hearts
4 Tomatoes
2 Oranges
2 small fennel tubers
4 TABLESPOONS Fruit vinegar
4 TABLESPOONS Olive oil
1 coated Tsp Sugar
40 g green olives

Directions

1
Wash the chicken, dab dry and divide into 6-8 pieces. Wash basil, chop coarsely. Grate parmesan. Grind toast finely. Mix toast, parmesan and basil. Season chicken parts with salt and pepper.
2
Beat the eggs. Turn chicken pieces one after the other in flour, eggs and parmesan mixture. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. In the meantime, peel onions for the salad and cut into rings.
3
Drain the artichoke hearts and quarter them. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel oranges so that the white skin is completely removed.
4
Remove the fillets from the parting skins with a sharp knife. Press fruit juice from the parting skins. Clean, wash and chop the fennel. Whip orange juice, vinegar and oil. Season with salt, pepper and sugar.
5
Mix prepared salad ingredients, olives and vinaigrette, season again. Arrange chicken pieces with the salad.