Crispy Chicken on Green Vegetables

Ingredients

• 400 g broccoli florets
• 250 g peas (fresh or frozen)
• 250 g Sugar snap peas
• Salt
• 1 clove garlic
• 1 tbsp Sesame seeds
• 1 tsp chili flakes
• 2 tbsp butter
• a pinch of sugar
• 600 g Chicken breast fillet
• Salt
• 3 tbsp Flour
• 2 Eggs
• 100 g breadcrumbs (for coating)
• 2 tbsp freshly chopped tarragon
• 1 tsp chili flakes
• vegetable oil (for frying)
• tarragon sprig
• Chives

Instructions

1. 1.

   Rinse the broccoli, peas and sugar snap peas and drain well. Trim the sugar snap peas and cut them diagonally in half. Blanch the broccoli in salted water for about 2 minutes; add the sugar snap peas and peas and cook for another 1-2 minutes until al dente. Shock in cold water and drain. Peel the garlic and finely chop.

2. 2.

   Rinse the chicken breasts, pat dry and cut crosswise into strips. Season with salt and dust with flour. Beat the eggs in a bowl. Place the breadcrumbs with tarragon and chili in a shallow dish. Dip each piece first in egg then coat well in breadcrumbs, pressing them on. Fry in hot oil in a deep pan or pot for 3-4 minutes until golden brown and drain on paper towels.

3. 3.

   For the vegetables, sauté garlic with sesame seeds and chili in a pan and stir in the vegetables (add 2-3 tbsp of blanching water if desired). Season with sugar and salt and serve on plates.

4. 4.

   Top with the crispy chicken and garnish with tarragon and chives. Serve.