John Myers
Contents
show
Asparagus Tips with Chicken Fillets
The perfect asparagus tips with chicken fillets recipe with a picture and simple step-by-step instructions.
- 600 g 14 St. Spargelspitzen weiß, frisch, Beelitz
- 1 liter Water
- 1 tsp Salt
- 2 Splash Organic lemon
- 2 Pinches Sugar
- 10 g Butter
- 350 g Chicken inner breast fillet
- 350 g Sweet paprika
- 350 g Sea salt from the mill
- 350 g Black pepper from the mill
- 1 piece Egg, L, animal welfare tested
- 4 tbsp Organic breadcrumbs
- 4 tbsp Oil: sun + olive
- 40 g Butter
- 1 tbsp Parsley smooth fresh, chopped
- 200 g 6 St. Drillinge
- 500 ml Organic vegetable broth
preparation
- Peel the asparagus tips (approx. 8 cm), cut freshly at the bottom, rinse and drain. Room temperature chicken inner breast fillets: carefully pull the tendons, rinse the fillets, pat dry. Season with paprika, salt and pepper. Prepare the whisked egg and breadcrumbs. Peel triplets and add to water. Rinse the parsley, spin dry, pluck the leaves and finely chop or cut them. Prepare the remaining ingredients.
preparation
- For the asparagus, boil the water with salt, lemon, sugar and butter, add the asparagus, reduce the heat and cook with the lid on for approx. 12 minutes until firm to the bite, remove from the “fire” and keep warm. At the same time, cook the triplets for approx. 12/15 minutes in the vegetable stock firm to the bite, drain and allow to evaporate. Heat the oil moderately in a pan, bread the fillets in egg and breadcrumbs, shake off loose breadcrumbs, fry the fillets for a few minutes on each side until golden brown. Heat the butter medium in a saucepan, froth it up and let it take some color.
Serving
- Arrange the drained asparagus tips, chicken fillets and triplets decoratively on preheated dinner plates. Pour the butter over the asparagus, sprinkle with the parsley and enjoy.
Facebook Comments