Fried chicken filet with potato salad

Name: Fried chicken filet with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g waxy potatoes; 1 TEASPOON Vegetable broth; 4-5 Tbsp Vinegar; 1/2 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 100 g White bread; 1 Egg; 4 Chicken fillets (approx. 150 g each); 2 TABLESPOONS Flour; 250 g kl. Tomaten; 4 Gherkins; 1 collar Chives; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g waxy potatoes
1 TEASPOON Vegetable broth
4-5 Tbsp Vinegar
1/2 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Oil
100 g White bread
1 Egg
4 Chicken fillets (approx. 150 g each)
2 TABLESPOONS Flour
250 g kl. Tomaten
4 Gherkins
1 collar Chives
baking paper

Directions

1
Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool down a little
2
Boil up approx. 1/8 l water. Stir in broth and vinegar, season with mustard, salt and pepper. Fold in the oil. Cut potatoes into slices and mix with the marinade. Leave to stand for approx. 30 minutes.
3
Finely crumble the bread. Whisk egg, 2 tablespoons of water, salt and pepper. Wash meat, dab dry. Turn in flour, egg and breadcrumbs one after the other. Press the breadcrumbs
4
Place the fillets on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 35-40 minutes. Turn over after approx. 20 minutes
5
Wash the tomatoes. Slice tomatoes and cucumber. Wash and finely chop the chives. Fold everything into the potatoes, season to taste. Arrange everything