John Myers
Contents
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Ingredients
chicken breast
- 3 Chicken breast fillets
- Salt
- Ground white pepper
- Fresh thyme
- 2 tbsp Plant cream
Parsley root puree
- 300 g Potatoes - peeled, roughly diced
- Salt
- 300 g Parsley root - peeled, roughly diced
- 175 ml Low fat milk
- 100 ml Cooking cream
- 50 g Butter
- Freshly grated nutmeg
- 2 tsp Lemon juice
Crispy kohlrabi
- 2 Kohlrabi about 400-500g - peel and cut into slices as wide as a thumb
- Salt
- Ground white pepper
- 2 tbsp Flour
- 2 Whisked eggs
- 150 g Panko = Japanese breadcrumbs
- 5 tbsp Sunflower oil
Herb salad
- 100 g Leaves of lettuce hearts - wash, clean, pick up
- 100 g Colorful lettuce - wash and drain
- 4 Radishes - thinly sliced
- 4 Mini Roma vine tomatoes - quartered
- 6 Stems Parsley smooth fresh, chopped
- 2 leaf Lemon balm fresh - chopped
- 1 kl. stalk Lovage freshly chopped
- 2 Stems Pimpinelle - Strip the leaves from the stems
- 1 tbsp Freshly chopped chives
salad dressing
- 2 tbsp Crème fraîche with herbs
- 2 tsp Forest blossom honey
- 2 tsp Mustard sweet
- 3 tbsp Olive oil
- 1 tbsp Bianco balsamic vinegar
- Salt
- Ground white pepper
for decoration
- 1 Bed Cress (garden cress)
Instructions
- Prepare all ingredients first, i.e. peel, chop, chop .....
Parsley root puree
- Cook the potatoes in salted water until cooked. Cook the parsley root in the milk for about 20 minutes.
Crispy kohlrabi
- Cook the cabbage slices in salted water for 10-12 minutes until firm to the bite, and let them drain in a colander
Chicken breast fillet
- Heat the vegetable cream in a pan and sear the chicken breast fillet on each side for about 5 minutes. Add thyme sprigs and cook in a preheated oven at 100 ° C for 30 minutes.
go on....
- While the meat is in the oven, mix all the ingredients together for the salad dressing and set aside ...
- Set up the paning station - Station 1: flour .... Station 2: eggs whisked .... Station 3: Panko. Salt and pepper the kohlrabi slices on both sides and then let go from 1 to 3 through the breading station
- Heat the sunflower oil in a large pan and fry the breaded kohlrabi slices until golden brown
- Drain and mash the potatoes
- Finely puree the parsley root with the hand blender and add to the mashed potatoes with the butter, add lemon juice and season with nutmeg
- Bring the cream to the boil, add to the puree and mix everything together well. keep warm
- Now mix the salad with the salad dressing and arrange everything together on plates
?????
- I had the question marks in my head when I read Panko in the recipe. What on earth is that? And what is the difference to our breadcrumbs? and where do I get that from?
- Panko is a Japanese breadcrumbs and, in contrast to our breadcrumbs, consists of wheat flour, yeast, salt, palm oil and glucose (according to the packaging). it is loosely flaky and the unsuspecting would probably believe it is his coconut meat. I found Panko in a large discounter with a well-stocked from all over the world department. On Friday afternoons at around 3 p.m. I got the last pack 😀 However, I think that this breadcrumbs can also be got in good ASIA markets
Nutrition
Serving: 100gCalories: 440kcalCarbohydrates: 7.4gProtein: 2.3gFat: 45.3g
