Fried Chicken Breast on Zucchini

Ingredients

• 2 egg whites
• 4 tbsp water
• flour (as needed)
• Salt
• 200 ml oil
• 12 Cherry tomatoes
• 2 zucchinis
• 1 large carrot
• 1 Shallot
• 1 tbsp oil
• 50 ml Vegetable broth
• Salt
• Pepper
• red pepper flakes
• 8 sage leaves

Instructions

1. 1.

   Wash and pat dry the chicken breasts, wash and shake off excess moisture from the sage leaves. Spread a little egg white on the sage leaves and press them onto the chicken. Whisk the egg whites with water, gradually stir in flour until a creamy, thick batter forms; let it rest.

2. 2.

   Meanwhile, wash the zucchinis and shave them lengthwise into thin slices. Peel the carrot and cut into julienne strips. Sauté the zucchini in oil, pour in broth, season with salt, pepper, and chili, reduce heat to low and simmer. Add the tomatoes. Heat frying fat in a pot (it’s hot enough when bubbles start forming around a spoon handle held in the fat).

3. 3.

   Coat the chicken breasts in the batter, ensuring the sage leaf stays attached, and fry them golden brown all sides in the hot oil for about 2–3 minutes. Remove and drain on kitchen paper. Fry the carrot julienne briefly, drain on paper, lightly salt. Arrange the zucchini ribbons on warmed plates, slice the chicken diagonally, place on top of the vegetables, garnish with tomatoes and fried carrot sticks, and serve.