Styrian fried chicken salad

Ingredients for 2 servings:

• 500 g potatoes (salad)
• 2 tbsp vinegar, neutral
• 2 tbsp oil, neutral
• 150 ml vegetable stock
• 1 tsp mustard, medium hot
• ½ onion(s), finely chopped
• salt and pepper
• 2 chicken breasts
• Flour
• 1 egg(s)
• 2 tbsp mineral water
• breadcrumbs
• 3 tbsp pumpkin seeds, chopped
• Oil, neutral, for frying
• e.g. leaf lettuce, green and red, including lamb’s lettuce
• e.g. tomato(s)
• white wine vinegar
• Pumpkin seed oil
• e.g. garden cress
• chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

with chicken breast strips and pumpkin seed oil

Boil the potatoes with their skins on, peel them, and slice them. Combine the warm broth with the mustard and vinegar and pour over the potato slices. Mix carefully, let it stand briefly, then toss with the oil and onions. Cut the chicken breasts into three strips each. Pat dry with a paper towel. Whisk the egg with mineral water and season well with salt and pepper. Mix the chopped pumpkin seeds with the breadcrumbs. Coat the chicken strips alternately in flour, egg, and the breadcrumbs/pumpkin seed mix. Heat the oil in a pan and fry the chicken strips until golden brown on both sides. Drain on a paper towel. Dress the lettuce leaves and tomatoes with a dressing made from white wine vinegar, salt, pepper, and pumpkin seed oil. Arrange loosely on plates with the potato salad. Arrange the baked chicken strips on top of the lettuce. Sprinkle the lettuce with cress and chives.