Ready in: 30 min. Serves: 2 Complexity: easy
4 chicken breasts or the deboned meat from 3 – 4 drumsticks
2 eggs, salt
Coarse-ground flour and breadcrumbs to bread the chicken
Clarified butter and/or vegetable oil for baking
Ingredients for the salad:
Fresh salad leaves, such as lamb’s lettuce, green or iceberg lettuce, lollo rosso, etc.
1 – 2 tbsp balsamic vinegar
3 – 5 tbsp Styrian pumpkin seed oil (or other vegetable oil)
a splash of strong, slightly warmed vegetable or beef stock
a dash of hot mustard
Cherry tomatoes for the garnish
Debone the drumsticks by taking off the skin and cutting off the meatfrom the bone with a sharp knife. Cut the breast or drumstick meat into smaller, bite-sized pieces. Season well all over with salt and leave to rest, covered, for around 1 hour (if short on time, the marinating stage can be omitted).
Meanwhile, for the marinade whisk the mustard into the slightly-warmed stock until smooth, then mix in the vinegar. Season with salt and pepper and add the pumpkin seed oil. Cleanthe salad leaves and drip dry.
Beat the eggs lightly on a plate or in a bowl, have the flour and breadcrumbs ready on aditional plates. Now coat the chicken pieces in the flour, dip into the beaten egg and coat with breadcrumbs.
In a pan, heat a good quantity of clarified butter or vegetable oil. Place the chicken pieces into the hot butter and, depending on size, cook for 3-7 minutes until golden brown, turning once. Remove and allow to drain on paper towels.
Meanwhile marinade the salad leaves and arrange in the center of large serving plates.
Place the crispy chicken pieces on the salad shortly before serving. Garnish with halved cherry tomatoes, if desired.
Serve with crisp rolls or pumpkin-seed bread.
Top image: © Österreich Werbung, Fotograf: Wolfgang Schardt