Mixed leaf salad with potatoes and breaded chicken breast
Mixed leaf salad with potatoes and breaded chicken breast is a recipe with fresh ingredients from the Chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 mixed leaf salads (e.g., radicchio, frisée)
- 200 g cooked potatoes
- 200 g cooked macaroni
- 200 g thick beans (fresh)
- 4 chicken breast fillets
- 2 Eggs
- 2 tbsp flour
- 75 g grated Parmesan
- oil (for frying)
- Salt
- Pepper (freshly ground)
- 4 tbsp white balsamic vinegar
- 6 tbsp Olive oil
Instructions
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1.
Wash the leaf salads, pat dry and tear into small pieces. Dice the potatoes into small cubes. Blanch the beans briefly in salted water, shock in ice water and drain.
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2.
Wash the chicken breasts, pat dry, flatten with a mallet and season with pepper. Dredge in flour, dip through beaten eggs, then coat with parmesan. Fry slowly in hot oil until golden brown, turning once; cook 2-3 minutes per side, then set aside to finish cooking. Meanwhile whisk vinegar with olive oil, season with salt and pepper, and toss the leaf salads, potatoes, macaroni and beans with the dressing.
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3.
Taste and adjust seasoning, then plate on bowls. Slice the chicken breasts into strips, arrange over the salad and serve.
