Chicken roulade with camembert and cranberries

Name: Chicken roulade with camembert and cranberries
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 800 g waxy potatoes; 1 Onion; 2 TABLESPOONS + 100 ml sunflower oil; 1 TEASPOON Mustard; 200-250 ml Vegetable broth; 8 TABLESPOONS Fruit vinegar; 4 (approx. 700 g) Chicken filets; 175 g Camembert cheese; 4 stalks of chives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 coated Tsp + approx. 50 g jellied cranberries; 3 Eggs (size M); 3 TABLESPOONS Flour; 300 g Breadcrumbs; 50 g Walnut kernel halves; 50 g Lamb's lettuce; 1/2 Head radicchio salad; 7-10 Tbsp Cling film

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

800 g waxy potatoes
1 Onion
2 TABLESPOONS + 100 ml sunflower oil
1 TEASPOON Mustard
200-250 ml Vegetable broth
8 TABLESPOONS Fruit vinegar
4 (approx. 700 g) Chicken filets
175 g Camembert cheese
4 stalks of chives
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 coated Tsp + approx. 50 g jellied cranberries
3 Eggs (size M)
3 TABLESPOONS Flour
300 g Breadcrumbs
50 g Walnut kernel halves
50 g Lamb's lettuce
1/2 Head radicchio salad
7-10 Tbsp Cling film

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Peel and finely dice the onion. Heat 2 tablespoons of oil in a saucepan. Fry the onion in it. Stir in mustard and deglaze with broth and vinegar. Cover and simmer for about 5 minutes, then remove from heat.
2
Drain the potatoes, rinse briefly in cold water and peel. Cut the potatoes into slices and pour the marinade over them. Mix carefully and leave to stand for about 1 hour
3
Wash the chicken fillets and pat them dry. Cut each fillet in half horizontally. Thinly beat the resulting cutlets between foil. Cut 8 long thin slices from the camembert. Wash chives, shake dry and cut into small rolls. Season each chicken escalope with salt and pepper, spread with 1 tsp. cranberries and cover with a slice of camembert and some chives. Roll into the roulade, fold the ends inwards a little
4
Eggs in a bowl. Carefully turn the chicken roulades in flour first. Tap off excess flour. Then pull through the egg and finally turn in breadcrumbs. Repeat the last two steps. Bread the remaining roulades in the same way
5
Heat the rest of the oil in 2 portions in a frying pan and fry 4 roulades in each portion until golden brown all around. Place the roulades on a baking tray or in an ovenproof dish, then finish cooking in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes
6
Roast the walnuts in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Clean the lamb's lettuce and wash thoroughly. Clean radicchio and cut into thin strips. Season potato salad with salt and pepper. Fold lamb's lettuce, walnuts and radicchio into the potato salad. Arrange chicken roulades with potato salad on plates. Serve with cranberries
7
Waiting time approx. 30 minutes