Baked Perlhuhn with Sour Cherry Salad

Ingredients

• 50 g dark chocolate
• 0.5 TL chili flakes
• 1 TL freshly grated ginger
• 200 g mascarpone
• Salt
• 400 g sour cherries
• 120 ml orange juice
• 3 EL dark balsamic vinegar
• 120 ml dry red wine
• 5 EL olive oil
• pepper (ground)
• 150 g mixed salad (e.g., arugula, sorrel, watercress, etc.)
• 2 EL pine nuts
• 2 EL mixed peppercorns (slightly crushed)
• 100 g breadcrumbs
• 500 g Perlhuhn breast (ready-to-cook, skinless)
• flour (for dredging)
• 1 egg
• 2 EL vegetable oil (for frying)

Instructions

1. 1.

   For the cream, roughly chop the chocolate and melt it with chili flakes over a hot, non-boiling water bath. Remove from heat, let cool, then stir in ginger, mascarpone, and a pinch of salt. Chill in small bowls until serving.

2. 2.

   Wash and pit the cherries. For the vinaigrette, boil orange juice with vinegar and wine until thickened; reduce. Mix cherries with olive oil into the reduction, season, remove from heat, and let cool.

3. 3.

   Wash, rinse, and dry the salad leaves.

4. 4.

   Coarsely chop pine nuts and mix with peppercorns and breadcrumbs. Wash the meat, pat dry, slice thinly, season, then dredge in flour, tap off excess, dip in beaten egg, and finally coat with breadcrumb mixture. Press the coating firmly and fry the meat pieces in hot oil until golden brown all around. Drain on paper towels.

5. 5.

   Arrange the salad on plates, scatter cherries over it, and serve with chocolate cream.