Saxon broiler breast with potato salad

Name: Saxon broiler breast with potato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Chicken fillets (approx. 125 g each); 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS medium hot mustard; 2 Egg yolk (size M); 3 TABLESPOONS Whipped cream; 1 pinch + 2 tablespoons sugar; 3 TABLESPOONS Flour; 800 g waxy potatoes; 1 Onion; 2 stem(s) Parsley; 1/ Federation Chives; 100 ml Vegetable broth (instant); 5 TABLESPOONS Cider vinegar; 5 TABLESPOONS Oil; 1 Lettuce; 30 g Butter; 7-10 Tbsp Lemon slices

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Chicken fillets (approx. 125 g each)
1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS medium hot mustard
2 Egg yolk (size M)
3 TABLESPOONS Whipped cream
1 pinch + 2 tablespoons sugar
3 TABLESPOONS Flour
800 g waxy potatoes
1 Onion
2 stem(s) Parsley
1/ Federation Chives
100 ml Vegetable broth (instant)
5 TABLESPOONS Cider vinegar
5 TABLESPOONS Oil
1 Lettuce
30 g Butter
7-10 Tbsp Lemon slices

Directions

1
Wash the meat, dab dry. Wash the lemon, rub dry and grate the peel thinly. Halve the lemon and squeeze the juice. Season meat with salt, pepper and half of the lemon juice. Mix mustard, egg yolk, lemon rind, cream and 1 pinch of sugar. Turn the meat in flour, brush with the egg yolk mixture and let it stand for 2-3 hours.
2
Wash the potatoes and cook in boiling water for about 20 minutes. Peel and finely dice the onion. Wash parsley and chives, dab dry and chop finely, except for some parsley for garnishing. Drain potatoes, rinse, peel and slice. Boil up broth, vinegar, 2 tablespoons of oil, salt, pepper, 1 tablespoon of sugar and onion. Stir in herbs and pour over the potatoes. Cover and leave to stand. In the meantime clean and wash the salad and pluck into bite-sized pieces. Melt butter, brown lightly, remove from heat. Stir in the rest of the lemon juice, salt and 1 tablespoon of sugar. Pour over the lettuce.
3
Stir in herbs and pour over the potatoes. Cover and leave to stand. In the meantime clean and wash the salad and pluck into bite-sized pieces. Melt butter, brown lightly, remove from heat. Stir in the rest of the lemon juice, salt and 1 tablespoon of sugar. Pour over the lettuce. Arrange in small bowls. Heat 3 tablespoons of oil in a pan. Fry the chicken escalopes for 3-5 minutes on each side. Arrange schnitzel and potato salad on plates. Garnish with parsley and lemon slices
4
Arrange in small bowls. Heat 3 tablespoons of oil in a pan. Fry the chicken escalopes for 3-5 minutes on each side. Arrange schnitzel and potato salad on plates. Garnish with parsley and lemon slices
5
waiting time approx. 2 hours