Chicken Sticks

Name: Chicken Sticks
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Onions; 500 g cherry tomatoes; 3 TABLESPOONS White wine vinegar; 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1/2 bunch Chives; 2 TABLESPOONS Olive oil; 600 g Chicken filet; 1 Egg; 2 TABLESPOONS Whipped cream; 2 discs White bread (approx. 50 g each); 75 g grated parmesan cheese; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 7-10 Tbsp Parsley

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Onions
500 g cherry tomatoes
3 TABLESPOONS White wine vinegar
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1/2 bunch Chives
2 TABLESPOONS Olive oil
600 g Chicken filet
1 Egg
2 TABLESPOONS Whipped cream
2 discs White bread (approx. 50 g each)
75 g grated parmesan cheese
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
7-10 Tbsp Parsley

Directions

1
Peel and finely dice the onions. Clean, wash and quarter or halve the tomatoes as desired. Mix vinegar and mustard. Season to taste with salt, pepper and sugar. Wash chives, dab dry and cut into small rolls.
2
Stir onions and chives into the vinaigrette and add olive oil. Place the tomatoes in a bowl and pour the vinaigrette over them. Wash the meat, dab dry and cut into strips.
3
Whisk egg and cream. Crumble white bread very finely and mix with parmesan. Season parmesan breading with salt, pepper and paprika. Turn the meat first in the egg and then in the breadcrumb coating. Heat oil in a pan.
4
Fry the breaded meat in it in two portions over medium heat for four to five minutes while turning. Arrange the chicken sticks on a plate, garnished with parsley as desired, and add the tomato salad.
5
Paprika-filled olives and aioli taste great with it.