Fried chicken salad

Ingredients for 4 servings:

• 4 chicken schnitzels, 160 g each
• Salt
• Pepper, colored, from the mill
• 2 eggs
• 100 g flour
• 200 g breadcrumbs
• Clarified butter for frying
• 1 head of lettuce
• 1 pinch of mustard, hot
• some vegetable broth, instant, lukewarm, 50 to 100 ml
• 2 tbsp apple cider vinegar
• 5 tbsp pumpkin seed oil
• e.g. cherry tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Rinse the schnitzels, pat dry, and cut into smaller pieces. Season all over with salt and freshly ground pepper. Beat the eggs in a deep plate. Place the flour and breadcrumbs on separate plates. First coat the schnitzel pieces in the flour, then dip them in the eggs, and finally coat them in the breadcrumbs. Heat a generous amount of clarified butter in a pan and fry the breaded schnitzels, turning occasionally, for about 3 to 7 minutes until golden brown. Then remove from the pan and drain on kitchen paper. Trim, wash, and spin dry the lettuce. For the dressing, stir the mustard into a little lukewarm vegetable stock until smooth, then mix with 1 to 2 tablespoons of apple cider vinegar, salt, and freshly ground pepper. Then whisk in 2 to 5 tablespoons of pumpkin seed oil (depending on how much stock you use). Divide the salad among plates, top with some cherry tomatoes if desired, and arrange the schnitzel pieces on top. Serve with fresh bread.