Summary

Ingredients

• 2 chicken breasts
• 4 tablespoon, heaped flour
• 1 egg (s)
• 4 tablespoon yogurt
• 1 dash milk
• 4 tablespoon, heaped breadcrumbs
• 4 tablespoon, heaped parmesan, freshly grated
• 5 leaves sage, fresh
• 1 piece (s) clarified butter
• 4 carrot (s)
• 4 tuber / s beetroot
• 1 dash sunflower oil
• 10 croquettes
• salt and pepper
• Chili powder
• Garlic granules

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 180 degrees. Put a dash of oil in a bowl and season well with the spices. Peel the vegetables and cut into pieces. Halve or quarter the carrots. Quarter the beetroot. Pour into the oil and spice mixture and toss so that the vegetables are coated in the oil. Place the vegetables and croquettes on a baking sheet lined with baking paper and put in the oven.
2. If the chicken breast is large, it can be cut in two. Then season them. Place 3 bowls next to each other and prepare the breading line. Put the flour in a bowl. Whisk an egg. Mix in the yogurt and milk. Mix the breadcrumbs, parmesan and finely chopped sage in a bowl. Bread the chicken and let a little clarified butter melt in a non-stick pan. When the pan is hot enough, fry the chicken in the clarified butter.
3. If the chicken is ready, but the vegetables and croquettes still need some time, the chicken can be placed on a plate in the oven to keep it warm.