Angi's Styrian fried chicken salad

Ingredients for 4 servings:

• 8 chicken breasts
• 2 eggs
• 4 tbsp flour
• 6 tbsp breadcrumbs
• salt and pepper
• Rapeseed oil for frying
• 1 kg potatoes, waxy
• 350 ml vegetable stock
• 200 g lamb’s lettuce
• 100 ml water
• 100 ml balsamic vinegar, lighter
• 200 ml sunflower oil
• 2 shallots
• 2 tsp sugar
• 1 tsp salt
• n. B. pumpkin seed oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

a great meal for warm days

Boil the potatoes in salted water, peel, and slice thinly. Bring the vegetable stock to a boil, then simmer the finely chopped onions for 1 minute. Pour the stock over the potato slices. Rinse the chicken under cold water and pat dry with a paper towel. Season with salt and pepper. Then coat in flour, beaten eggs, and breadcrumbs, taking care not to press the coating in too firmly. Heat the oil in a saucepan (use the wooden spoon test: if you hold a wooden spoon in the oil, it should bubble around the handle) and fry the meat until golden brown. Drain on kitchen paper. For the salad dressing, whisk everything thoroughly, then add the pumpkin seed oil, adjusting the amount to taste. Just work slowly and taste it every time. Now toss the washed lamb’s lettuce in the dressing. The dressing itself is then poured over the potatoes. We like our potato salad “wet”—so please add the dressing gradually, so the salad doesn’t get too wet. Now toss the lamb’s lettuce with the potato salad or serve it separately on the plate. Finally, add a little pepper from the pepper mill and serve with the fried chicken pieces, then drizzle with a little more pumpkin seed oil.