Herb Fried Chicken with Monastery Salad

(about 40 min):

Cut chicken breasts into four pieces each and coat with a tiny bit of vanilla. Remove the crust from the white bread and crumble finely. Grate thyme, chop coriander, mix with parsley and chives, beat eggs well, add kitchen herbs, season with chili salt. Turn chicken pieces in flour to the other side, pull through the herbs and turn in the white bread crumbs to the other side.

Heat clarified butter and bake chicken pieces in it until golden brown, cook completely, take out chicken, put on paper towels and keep warm. Fry the lemon slices briefly on both sides in the clarified butter* and spread evenly over the chicken when serving.

Rinse the potatoes and make them as cooked, peeled potatoes, peel, steam and cut into slices. Heat poultry broth, add onions, briefly boil, add vinegar and oil, season strongly with salt and freshly ground pepper and form over the potatoes, mix everything together well and steep for 10 to 15 minutes, add parsley, season repeatedly and fold in the endive or lettuce cut into strips.

(*= sauté a little bit, sauté briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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