Fried chicken breast with lightning potato salad

Name: Fried chicken breast with lightning potato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Chicken breasts with skin on bone (à approx. 400 g); 1 collar Soup Greens; 2 Onion; 7-10 Tbsp Salt; 1 Bay leaf; 1 TABLESPOON black peppercorns; 1 kg Potatoes; 2 TABLESPOONS Rapeseed oil; 1/2 bunch Chives; 1 Cucumber; 1 TABLESPOON Mustard; 4-6 Tbsp Wine vinegar; 7-10 Tbsp Pepper; 2 Eggs (size M); 4 TABLESPOONS Flour; 100 g Panko (Japanese bread flakes); 750 ml oil for frying

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Chicken breasts with skin on bone (à approx. 400 g)
1 collar Soup Greens
2 Onion
7-10 Tbsp Salt
1 Bay leaf
1 TABLESPOON black peppercorns
1 kg Potatoes
2 TABLESPOONS Rapeseed oil
1/2 bunch Chives
1 Cucumber
1 TABLESPOON Mustard
4-6 Tbsp Wine vinegar
7-10 Tbsp Pepper
2 Eggs (size M)
4 TABLESPOONS Flour
100 g Panko (Japanese bread flakes)
750 ml oil for frying

Directions

1
Wash the chicken breasts thoroughly and put them in a large pot. Add about 2 litres of water until the meat is covered. Clean or peel the soup greens, wash and cut into large pieces. Peel and halve 1 onion.
2
Add soup vegetables, onion, 1-2 tablespoons salt, bay leaf and peppercorns. Bring to the boil and simmer covered for about 45 minutes.
3
Lift the chicken out of the broth. Pour broth through a sieve and collect. Peel 1 onion, dice finely. Peel, wash and slice the potatoes. Heat rapeseed oil in a large pan and sauté the diced onion briefly.
4
Measure out 400 ml of stock, pour into the onions. Add the potatoes to the stock, bring to the boil and cook the potatoes for about 15 minutes, stirring occasionally so that they do not touch the bottom of the pan.
5
Remove potatoes from the heat. Wash the chives, shake dry and cut into small rolls. Wash, clean and slice the cucumber. Fold the cucumber with mustard and vinegar into the potatoes, which are no longer hot, and season the salad with salt and pepper.
6
Remove the chicken skin and carefully remove the 4 breast fillets from the bones so that they remain whole. Heat the oil for frying in a pan (approx. 175 °C). Whisk the eggs in a deep plate.
7
Put the flour and panko each on a plate. Turn breast fillets one after the other first in flour, then in egg and finally in Panko and fry in hot oil for about 3 minutes on each side. Drain on kitchen paper and cut open.
8
Arrange meat and salad on plates and sprinkle with chives.