Secret of Chicken with Viennese Potato and Bird Salad

5 from 7 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 79 kcal


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


  • 2 Pc. Eggs
  • Flour
  • Breadcrumbs



  • The secret of my grandmother's room (filled Viennese schnitzel) in a modified form of chicken with potato salad the Viennese way.

The salad

  • 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: 100gCalories: 79kcalCarbohydrates: 10.3gProtein: 1.5gFat: 3.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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