Deep Fried Chicken Fillet
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 10 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 1 teaspoon vegetable stock
- 5 tablespoon balsamic vinegar (grape balsamic vinegar)
- 0.5 teaspoon ½ mustard
- salt and pepper
- 125 ml water
- 1 tablespoon oil
- 100 g white bread
- 1 egg (s)
- 2 tablespoon water
- 4 chicken breast fillet (s) (150 g each)
- 2 tablespoon flour
- 250 g cherry tomato (s)
- 4 pickled cucumber (s)
- 1 bunch chives
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, cover and cook in boiling water for 20 minutes. Let cool a little and peel.
- Bring 125 ml of water to the boil, stir in the stock and vinegar. Season with mustard, salt and pepper. Withhold the oil. Cut the potatoes into slices and mix with the marinade. Let it steep for 30 minutes.
- Preheat the oven to 175 ° C (convection). Line a baking sheet with parchment paper.
- Finely crumble the bread. Whisk the egg with 2 tablespoons of water, salt and pepper. Wash the meat, pat dry and turn one after the other in the flour, egg and breadcrumbs. Press the breading down a little.
- Place the chicken fillets on the baking sheet and bake in the preheated oven for about 20 minutes. Turn and bake for another 20 minutes.
- Wash and slice the tomatoes. Also cut the cucumber into slices. Wash the chives and cut into fine rolls. Fold everything under the potatoes, season to taste and serve with the fried chicken fillets.
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