Fried Chicken Nuggets with Wild Garlic Potato Salad

Ingredients

• 600 g Potatoes
• 1 handful wild garlic
• 2 Spring Onions
• 2 Tomatoes
• 100 ml meat broth
• 4 tbsp wine vinegar
• 1 tsp sharp mustard
• 4 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 600 g Chicken breast fillet
• Salt
• Pepper (freshly ground)
• 2 tbsp flour
• 2 Eggs
• 80 g breadcrumbs (for coating)
• fat (for frying)

Instructions

1. 1.

   Wash the potatoes, boil in salted water for about 30 minutes until tender, drain, peel and slice. Wash and finely chop the wild garlic. Wash and thinly slice the spring onions. Wash, quarter, seed and dice the tomatoes. Bring the broth and vinegar to a boil, add the spring onions, salt, pepper and mustard, then pour over the potato slices. Let it steep for about 15 minutes, then stir in the tomatoes, wild garlic and oil and season to taste.

2. 2.

   Heat the frying fat.

3. 3.

   Wash, pat dry and cut the chicken breasts into bite‑sized pieces. Season with salt and pepper, then dust with flour. Beat the eggs in a bowl. Place the breadcrumbs in a shallow dish. Dip each piece first in the beaten eggs, then coat thoroughly with breadcrumbs, pressing them on well. Fry in batches for 3–4 minutes until golden brown, then drain on paper towels.

4. 4.

   Serve with the potato salad.