Ingredients
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4 Chicken Breastor deboned drumsticks
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2 Free Range Eggs
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for flavour Salt
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for coating the chicken Breadcrumbs
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for frying Vegetable Oil
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Lamb's Lettucecan use green, icebery or lollo rosso too
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1-2 tbsp Balsamic Apple Vinegaror other good vinegar
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3-5 tbsp Pumpkin Seed Oilor other plant oil
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splash Vegetable Stockor beef stock, slightly warmed
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for flavour Salt
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for flavour Pepper
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for flavour Hot Mustard
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for garnish Cherry Tomatoes
Directions
This year we have found a great dish from the home of the Austrian Grand Prix, Steirischer Backhendlsalat or Styrian Breaded Chicken Salad.
It is a speciality of the Styrian region using its famous pumpkin seed oil which gives this salad its distinctive taste. You can prepare the breaded chicken from scratch or cheat like we did for a very quick meal and given the heatwave we are having at the moment this quick, light meal was very welcome.
Thank you to Austria Info for the recipe.
Steps
1
Done
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Debone the drumstick by taking off the skin and cutting the meat away from 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 stand, covered, for around 1 hour (if short on time, the marinading stage can be omitted). |
2
Done
|
Meanwhile, for the marinade stir the mustard into a little of the slightly warmed stock until smooth, and then mix in the vinegar. Season with salt and pepper and mix together with the pumpkin seed oil. Sample it to check the taste. Clean and wash the salad leaves and leave them to drip dry or use a salad spinner. |
3
Done
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Beat the eggs briefly on a plate or in a bowl, with the flour and breadcrumbs ready on two more plates. Now roll the chicken pieces in the flour to coat them, dip them in the beaten egg and coat them with breadcrumbs. |
4
Done
|
In a pan, heat a good quantity of clarified butter or plant oil. Place the chicken pieces into the hot fat and, depending on size, cook for 3-7 minutes until golden brown, turning once. Remove and allow to drain on kitchen paper. |
5
Done
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Meanwhile, marinade the dried salad leaves and arrange them in the centre of large serving plates. Place the crispy chicken pieces on (or even better around) the salad only immediatly prior to serving. Garnish with halved cherry tomatoes. Serve with crisp rolls or pumpkin seed bread. |