Baked Chicken

Ingredients

• 2 Eggs
• 2 tsp heavy cream
• 1 lemon (unprocessed)
• 4 skinless chicken breast fillets
• 50 g spaetzle flour
• 50 g breadcrumbs
• oil for frying
• 1 tbsp cold butter
• 2 handfuls mixed endive and field salad leaves
• 60 ml vegetable broth
• 2 tbsp white port wine
• 1 tsp salt
• 1 tsp sugar
• 1 pinch cayenne pepper
• 50 g buttermilk
• 50 g sour cream
• 1 tsp sharp mustard
• 1 tbsp balsamic vinegar (rosso)
• 1 tsp balsamic vinegar (white)
• 1 tsp cognac
• 50 ml sunflower oil
• 50 ml olive oil
• 1 tsp nut oil
• 1 tbsp Dijon mustard
• 1 chili pepper
• Salt
• pepper from grinder
• freshly grated nutmeg
• chili salt
• vanilla salt

Instructions

1. 1.

   Wash the salad, dry it and tear the endives into smaller leaves. Peel the lemon and cut the zest into fine strips, then juice the lemon.

2. 2.

   For the salad dressing: mix broth with white port wine, salt, sugar, cayenne, yogurt, sour cream, mustard, red wine vinegar, balsamic and sherry while letting all oils flow in.

3. 3.

   Whisk the eggs with cream, add salt, pepper, nutmeg, mustard, chili and vanilla salt and a pinch of lemon zest. Core the chili pepper and slice it thinly, then add to the mixture. Cut the chicken breasts into thirds, season with chili salt, then dredge each piece in double-grip flour, whisked eggs and white bread crumbs, being careful not to press the coating too hard.

4. 4.

   Fill a deep pan with two centimeters of vegetable oil and heat over medium heat. Fry the coated poultry pieces until golden brown on both sides. Finally add butter to the oil, let it foam, then drain the chicken parts on kitchen paper.

5. 5.

   Lightly salt, drizzle with lemon juice, marinate the salad and serve atop.