Fried chicken fillet with potato salad

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the salad, wash the potatoes and cook for about 20 minutes. Quench, peel and let cool down.

2. 2

   Clean, wash and cut the spring onions into rings. Finely dice the bacon and fry it crisply without fat. Sauté the spring onions briefly. Stir in 100 ml water, 6 tbsp vinegar and stock, bring to the boil. Cut potatoes into slices, mix with hot marinade.

3. 3

   Seasoning. Leave to steep for at least 30 minutes.

4. 4

   For the chicken, wash the meat, dab dry and season with salt and pepper. Whisk eggs. Turn the meat first in the egg and then in the pancakes. Heat 3 tablespoons of oil in a large frying pan. Brown the meat on each side for 3-4 minutes.

5. 5

   Place on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer) for approx. 20 minutes.

6. 6

   For the vegetables, peel the onion and dice it roughly. Clean and wash the zucchini and peppers. Halve the zucchini lengthwise and cut into slices. Roughly dice the bell peppers. Wash, pluck and roughly chop the thyme.

7. 7

   Fry the zucchini, peppers, onion and thyme in 2 tablespoons of hot oil for 3-5 minutes. Season with salt and pepper.

8. 8

   Fold the crème fraîche into the potato salad. Season again with salt, pepper and possibly vinegar. Serve with chicken and vegetables. Add lemon to the chicken filet.

Nutrition Facts

KCAL
820 kcal

CARBS
50 g

FATS
33 g

PROTEINS
74 g