Fried chicken fillets in mint cream sauce with broad beans and salad (royal dinner)

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Directions

1. 1

   Blanch the beans in boiling salted water for about 2 minutes. Pour into a sieve, rinse with cold water and press the bean seeds out of the skin. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes

2. 2

   Melt 1 tbsp. butter in a saucepan, dust with 1 tbsp. flour, sauté briefly and top up with 125 ml stock and milk. Bring the sauce to the boil and simmer for about 5 minutes while stirring. Season to taste with salt and pepper. Wash mint, shake dry, remove leaves except for something to garnish, pluck from stalks, chop finely and add to the sauce. Keep sauce warm

3. 3

   Peel the shallots and dice them very finely. Heat 1 tbsp. butter in a pot and briefly sauté the diced shallots in it until transparent. Add beans and 100 ml stock, bring to the boil and steam for about 8 minutes, turning. Season with salt and pepper and keep warm

4. 4

   Coarsely dice white bread and grind finely in the universal chopper. Whisk the egg in a deep plate. Wash the meat, dab dry and season with salt and pepper. Turn one after the other in 6 tablespoons of flour, egg and white bread. Heat clarified butter in a frying pan and fry the chicken fillets for about 10 minutes while turning them until crispy. Arrange on plates and garnish with mint. Served with salad

5. 5

   Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
570 kcal

CARBS
60 g

FATS
17 g

PROTEINS
44 g