Boneless chicken thigh with bacon beans

Ingredients for 2 servings:

• 2 chicken thighs, boneless
• 1 m.-sized egg(s)
• e.g. breadcrumbs for the breading
• 2 tbsp, heaped flour for the breading
• 1 tbsp, heaped paprika powder, sweet
• some salt and pepper, white
• 150 ml clarified butter
• 1 jar wax beans
• 1 large onion(s), finely diced
• 150 g bacon, diced
• some salt and pepper, white

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

breaded and fried in a pan

Trim the boneless thighs, remove the skin, wash, pat dry with kitchen paper, season with salt and pepper, and let rest for about 30 minutes. Then coat the two pieces of meat in the flour and paprika mixture and dust with salt. Then coat in the beaten egg and breadcrumbs. Sear the two slices of meat on both sides in a hot frying pan. When the breading has turned golden brown, reduce the heat and leave the pieces in the pan for about 5 minutes. This ensures that the meat is cooked and tender. Remove the meat, cover, and set aside. Drain the excess fat from the pan and lightly fry the peeled and finely diced onion and bacon in the remaining fat. Then add the drained beans with a little pepper and heat through. Finally, season again with salt.