Chicken breast crusts with grilled fries

Ingredients for 4 servings:

• 3 chicken breasts
• 2 tbsp breadcrumbs, homemade from bread crusts
• some flour
• 2 eggs
• 2 tsp spice mix (paprika-sea salt mix)
• 6 tbsp oil (peanut oil)
• 400 ml cream
• 2 bags of Béarnaise sauce with spring herbs
• 1 kg potatoes
• e.g. fat for frying

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the fries, peel the potatoes and slice them lengthwise with a serrated knife. Cut each slice into 2-3 strips, each 3 cm wide. Pre-fry in batches in the deep fryer and fry again until golden brown just before serving. Season with paprika and sea salt. Cut the chicken breasts into two slices and cut into thin strips. Season the strips with the paprika and sea salt. Coat the strips in flour, dip them in a beaten egg, and then press them into breadcrumbs. Heat peanut oil in a non-stick pan and fry the strips in batches over medium heat until golden brown. For the sauce, put 400 ml of cream in a saucepan. Add the sauce mix and whisk well. Bring to a gentle boil until the desired consistency is reached. Divide the fries between plates, arrange the croutons next to them, and drizzle with the sauce.