Kinderparty-Buffet

Ingredients

• Chicken schnitzel
• 100 g coarsely chopped peanut kernels
• 100 g cornflakes
• 1280 g chicken breast fillets (8 chicken breast fillets)
• Salt
• pepper (ground)
• 2 Eggs
• 4 tbsp flour
• clarified butter
• 4 mini mozzarella balls
• 1 cucumber
• green peppercorns (jar)
• mayonnaise
• salad (in orange baskets)
• 700 g carrots
• 1 large apple
• 260 g canned pineapple chunks
• 1 small can corn kernels
• 1 lemon (juice)
• 1 Orange (juice)
• 4 Tbsp sunflower oil
• Salt
• Pepper
• sugar
• 2 tbsp chives rolls
• 8 oranges
• potato wedges (for baking)
• 1.5 kg seasoned potato wedges (frozen)
• 1 yellow and 1 red bell pepper
• 1 pickled cucumber
• 200 ml green ketchup
• 200 g Cream cheese
• 3 tbsp Ajvar
• Salt
• pepper (ground)
• monster buns
• 1 small cucumber
• iceberg lettuce leaf
• 2 tbsp mustard (medium hot), 2 tbsp yogurt-mayonnaise
• 150 g yogurt
• Salt
• pepper (ground)
• 4 hamburger buns
• 8 mini sausages
• 16 cherry tomatoes
• chives (and some cucumber)

Instructions

1. 1.

   Crush cornflakes with a rolling pin, mix in the peanuts and spread on a flat plate. Put flour on another flat plate. Beat eggs in a deep bowl. Salt and pepper chicken breast fillets. Dust meat with flour, lightly tap off excess, then dip in egg and coat with cornflake mixture. Fry in hot clarified butter in two large pans for 4-5 minutes per side. Drain on kitchen paper.

2. 2.

   For serving halve mozzarella and place on top of the chicken. Cut a small round piece of cucumber as an eye, put one peppercorn on each mozzarella half and spray a little mayonnaise with a squeeze bottle.

3. 3.

   Peel carrots and cut into sticks or shave. Peel apple, quarter, remove core and grate roughly. Mix drained pineapple chunks and corn kernels with prepared ingredients. Whisk lemon, orange juice and 3 tbsp pineapple juice with oil, season with salt, pepper and sugar. Toss salad sauce with lettuce and sprinkle chives. Arrange in hollowed orange shells (see picture).

4. 4.

   Clean bell peppers, deseed, wash and finely dice. Dice cucumber. Mix half the yellow pepper with ketchup. Mix half the red pepper with cream cheese, ajvar, salt and pepper.

5. 5.

   Fill glasses with paprika dip and green ketchup dip, garnish with remaining paprika cubes.

6. 6.

   Bake potato wedges in oven according to package instructions. Serve dips with potato wedges.

7. 7.

   Wash cucumber. Cut 8 strips (about 7 cm long, 2 cm wide). Score each strip like teeth. Remove seeds from remaining cucumber and dice finely. Wash lettuce and cut into strips. Mix mustard with mayonnaise and yogurt, season with salt and pepper. Toss cucumber cubes with dressing. Slice buns crosswise, cut a pocket in each. Fill with iceberg and cucumber salad, insert cucumber teeth and mini sausages. Garnish with cherry tomatoes, leftover cucumber and chives (see picture).