Panierte Chicken Breast with Potato Salad

Ingredients

• 600 g Potatoes
• 1 handful of lamb's lettuce
• 1 Red Onion
• 150 ml meat broth
• 5 tbsp wine vinegar
• 1 tsp sharp mustard
• 4 tbsp Vegetable oil
• Salt
• Pepper (freshly ground)
• 4 chicken breast fillets (about 150 g each)
• 2 Eggs
• Salt
• Pepper (freshly ground)
• 50 g flour
• 100 g breadcrumbs
• fat for frying

Instructions

1. 1.

   Wash the potatoes, boil them in salted water for about 30 minutes until tender, then let steam dry, peel and slice. Wash, trim and drain the lamb's lettuce. Peel the onion and dice finely. Bring broth and vinegar to a boil, add onions, salt, pepper and mustard, pour over the potato slices. Let stand for about 15 minutes, stir in oil, fold in the lettuce and season to taste.

2. 2.

   Wash and pat dry the chicken breasts. Beat eggs with salt and pepper. Spread flour, beaten eggs, and breadcrumbs on separate plates. Dredge each breast first in flour, then egg, then breadcrumbs. Fry portions in hot fat for 8–10 minutes until golden brown. Drain on paper towels. Serve together with the potato‑lettuce salad.