John Myers
Chicken Breast Croutons on Pearl Bars
The perfect chicken breast croutons on pearl bars recipe with a picture and simple step-by-step instructions.
- 1 Cup Pearl grooves
- 1 Medium sized carrot
- 0,5 pole Leek
- 1 Pc. Celery
- 0,5 Kohlrabi fresh
- Lovage
- 1 Chicken breast
- 1 Egg
- Breadcrumbs for breading
- Salt, pepper, nutmeg
- 1 tbsp Butter
- 1 tbsp Finely chopped parsley
- Cut the vegetables into small cubes and cook them in salted water with a stick of lovage. Season to taste with nutmeg and pepper. (Then remove the lovage).
- Put the pearl barley (are delicate, small barley) in boiling salted water and leave to soak on low heat for about 25 minutes. Then put the little grubs in a sieve and rinse well with hot water. Now the small grubs can be added to the vegetables. The consistency can be determined with a little vegetable broth according to preference.
- Bring to the boil again briefly and add the butter.
- Cut the chicken breast into cubes, season with salt and pepper and bread with egg and breadcrumbs. Fry until golden brown in the oil, but still juicy.
- Add the chicken breast croutons to the cuttings just before serving or serve them separately (soften slightly). The parsley serves as a garnish.
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