For the salad 500 g Potato 200 ml Beef stock 3 Pc. Fresh shallot 50 g Lamb's lettuce 1 tsp Estragon mustard 1 shot Oil 1 shot Vinegar Parsley crispy fresh Salt Pepper For the secret of the room 4 Pc. Chicken breasts 1 Pc. Fresh shallot Red peppers grilled Pickled jalapeño Bacon Salt Pepper Panierstrasse 2 Pc. Eggs Flour Breadcrumbs
Peel and boil the potatoes, let cool and cut into slices. Cut the radishes and shallots into slices.
Mix a dash of oil and vinegar with the mustard.
Slowly stir in the stock with the potatoes until a thick mass is formed. Let it steep for about 10-15 minutes.
Stir in the vinegar-oil-mustard mixture, add the shallots, chopped parsley and the radishes. Season to taste with salt and pepper.
Fold in the lamb's lettuce just before serving.
The secret of the room
Wash and clean the medium-sized breast pieces, cut a pocket. Salt and pepper inside and out.
For the filling, a shallot, some pickled jalapenos and paprika are cut and mixed.
Fill the breasts with bacon or bacon and some filling compound, secure with wooden stubs.
Then the filled breast pieces are breaded with flour, eggs and breadcrumbs (classic breading line) and fried on both sides in hot clarified butter or oil until golden brown.
Serving: 100 g Calories: 79 kcal Carbohydrates: 10.3 g Protein: 1.5 g Fat: 3.4 g