Summary

Ingredients

• 4 chicken breast fillet (s) each 160 g
• 50 grams flour
• 1 egg (s)
• 1 dash milk
• 150 g corn flakes, unsweetened
• 200 g clarified butter

For the salad:

• 250 g Farfalle
• 1 tablespoon rapeseed oil
• 1 small cucumber (s)
• 2 small bell peppers, red and yellow
• 100 g peas, fresh, split (or frozen)
• 12 cherry tomato (s)
• 0.5 ½ bunch parsley, smooth
• 125 g salad mayonnaise
• 125 g natural yourt
• 2 tablespoon mustard, medium hot
• 1 lemon (s), juice it
• Salt and pepper, more colorful, from the mill

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Instructions

1. For the pasta salad, cook the farfalle in plenty of boiling, lightly salted water until firm to the bite. Then drain, rinse and mix in a bowl with the rapeseed oil.
2. Cut the cucumber into half slices. Quarter, core and dice the peppers. Halve the tomatoes. Blanch the peas in boiling, lightly salted water and then drain and rinse ice-cold. Finely chop the parsley. Mix all prepared ingredients with the pasta.
3. Mix the mayonnaise with the yogurt, mustard and lemon juice. Season with a little salt and a few turns of colored pepper from the mill and fold the dressing into the salad. Then cover and chill the pasta salad for 1 hour and let it steep.
4. For the chicken schnitzel, wash the meat, pat dry, cut in half crosswise, season with salt and pepper. Whisk the egg with the milk and crumble the cornflakes. First turn the schnitzel in flour, then pull it through the egg milk and then turn in the corn flake crumbs.
5. Heat the clarified butter in a pan and fry the breaded schnitzel until they are golden brown. Then drain on kitchen paper.
6. Spread the pasta salad on the plates and serve the chicken schnitzel on top.