John Myers
Contents
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Ingredients
Dressing:
- 50 ml Vegetable broth
- 3 tbsp White balsamic vinegar
- 1 tsp Mustard medium hot
- 7 tbsp Oil to taste
- Salt, pepper, paprika powder
Pork nuggets
- 2 piece Pork schnitzel
Chicken nuggets
- 1 piece Chicken breast
for breading
- 2 piece Egg
- Flour
- Breadcrumbs
Instructions
- Wash the salads and spin dry. Put the dressing ingredients in a shaker and shake thoroughly for about half a minute.
- Cut the schnitzel into narrow strips and the chicken breast into pieces of the same size. Build a breading line.
- Pull the salads through the dressing, drain and distribute on plates. Salt, pepper and bread the meat strips and fry them in plenty of clarified butter to make nuggets. Then distribute both types of meat evenly on the salad. Serve with pastries.
- In the photo I have served the salad with cucumber, tomato and radish.
- Tip 5: If you want a third type of nuggets, leave out a pork schnitzel, take a veal schnitzel and prepare it as described (cut strips, breaded, etc.).
Nutrition
Serving: 100gCalories: 24kcalCarbohydrates: 0.9gProtein: 0.7gFat: 1g
