Potato salad with rocket and strips of fried chicken
very easy
35 mins
35 mins
Ingredients
- 350 g new potatoes
- 2 Chicken fillets (approx. 170 g each)
- 7-10 Tbsp Salt
- 75 g Pumpkin seeds
- 2 TABLESPOONS Breadcrumbs
- 1 egg (size M)
- 1 knife tip Chili Flakes
- 1 TABLESPOON Flour
- 2 TABLESPOONS clarified butter
- 75 g Schmand
- 1 1/2 TSP. medium hot mustard
- 1 TABLESPOON liquid honey (e.g. forest honey)
- 2 TABLESPOONS White wine vinegar
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 100 g Rocket
- 1/4 collar Radishes
- baking paper
Directions
- 1
Wash potatoes thoroughly, cook in boiling water for about 20 minutes
- 2
Wash the meat and dab dry. Season with salt. Coarsely chop the pumpkin seeds. Mix breadcrumbs and pumpkin seeds. Beat egg and chili. Put flour on a plate. Turn fillets first in flour, then in egg and finally in pumpkin seed breadcrumbs. Heat clarified butter in a pan. Fry the meat for about 4 minutes at medium heat while turning. Remove and place on a baking tray lined with baking paper and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 4-6 minutes
- 3
Mix sour cream, mustard, honey and vinegar. Embezzle olive oil little by little. Season to taste with salt and pepper. Wash the rocket, shake dry. Clean, wash and slice the radishes. Drain the potatoes and let them evaporate briefly. Cut potatoes into slices. Mix potatoes, rocket, radishes and dressing. Cut meat into slices. Arrange salad in bowls and spread meat slices on top
Nutrition Facts
540 kcal
44 g
26 g
32 g
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