Spinach salad with potatoes and strips of fried chicken
very easy
35 mins
35 mins
Ingredients
- 400 g new potatoes
- 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 Salt
- 7-10 Tbsp Pepper
- 1 red onion
- 200 g young spinach salad
- 100 g cherry tomatoes
- 2 Chicken fillets (approx. 170 g each)
- 100 g Pumpkin seeds
- 2 TABLESPOONS Breadcrumbs
- 2 Eggs (size M)
- 1 knife tip Chili Flakes
- 1-2 TABLESPOONS Flour
- 2-3 TABLESPOONS clarified butter
- 7-10 Tbsp some alfalfa sprouts
Directions
- 1
Wash the potatoes thoroughly and cook in boiling water for about 20 minutes. Mix sour cream, mustard, honey and vinegar. Fold in olive oil bit by bit. Season to taste with salt and pepper. Peel onion and cut into thin rings. Wash the spinach and drain well in a sieve. Wash the tomatoes, dab dry and cut into slices
- 2
Wash the meat, dab dry and cut into strips. Season with salt. Coarsely chop the pumpkin seeds. Mix breadcrumbs and pumpkin seeds. Beat egg and chili. Put flour on a plate. Turn fillet strips first in flour, then in egg and finally in pumpkin seed breadcrumbs. Heat clarified butter in a large pan. Fry the meat in it in portions while turning over medium heat for 3-4 minutes
- 3
Drain the potatoes and let them evaporate briefly. Cut the potatoes into slices. Mix spinach, onion, potatoes, tomatoes and dressing. Arrange salad and meat on plates. Garnish with sprouts and sprinkle with pepper
Nutrition Facts
540 kcal
31 g
31 g
34 g
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