Backhendl in Wiener Style with Potatoes

Ingredients

• 800 g waxy potatoes
• Salt
• 1 onion
• 150 ml meat broth
• 5 tbsp white wine vinegar
• 1 tsp sharp mustard
• 4 tbsp rapeseed oil
• 1 tbsp freshly chopped parsley
• Pepper
• 1 chicken (pre‑cooked, about 1.2 kg)
• 2 Eggs
• 1 pinch paprika powder
• 50 g wheat flour type 1050
• 100 g whole‑grain breadcrumbs
• Vegetable oil for frying
• 1 lemon

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 30 minutes until tender; let them steam, peel, and slice. Peel the onion and dice finely. Bring the broth and vinegar to a boil, add the onions, salt, pepper, and mustard, then pour over the potato slices. Let it steep for about 15 minutes, then stir in the rapeseed oil, fold in the parsley, and taste.

2. 2.

   Wash the chicken, pat dry, cut into eight pieces and remove the skin. Whisk together the eggs, salt, pepper, and paprika. Spread the flour, egg mixture, and breadcrumbs onto separate plates. Dredge each chicken piece first in flour, then in egg, and finally in breadcrumbs. Fry portions in hot oil for 10–12 minutes until golden brown. Remove and drain on kitchen paper. Serve with the potato salad and sliced lemon wedges.