Styrian Breaded Chicken Salad

Name: Styrian Breaded Chicken Salad
Yield: 4
Cuisine: Austria
Ingredients: Chicken Breast: 4; Free Range Eggs: 2; Salt: for flavour; Breadcrumbs: for coating the chicken; Vegetable Oil: for frying; Lamb's Lettuce; Balsamic Apple Vinegar: 1-2 tbsp; Pumpkin Seed Oil: 3-5 tbsp; Vegetable Stock: splash; Salt: for flavour; Pepper: for flavour; Hot Mustard: for flavour; Cherry Tomatoes: for garnish

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Serves 4
Easy

Ingredients

Adjust Servings:

	4 Chicken Breast or deboned drumsticks
	2 Free Range Eggs
	for flavour Salt
	for coating the chicken Breadcrumbs
	for frying Vegetable Oil
	Lamb's Lettuce can use green, icebery or lollo rosso too
	1-2 tbsp Balsamic Apple Vinegar or other good vinegar
	3-5 tbsp Pumpkin Seed Oil or other plant oil
	splash Vegetable Stock or beef stock, slightly warmed
	for flavour Salt
	for flavour Pepper
	for flavour Hot Mustard
	for garnish Cherry Tomatoes

Cuisine:

Austria

Ingredients

4 Chicken Breast
or deboned drumsticks
2 Free Range Eggs
for flavour Salt
for coating the chicken Breadcrumbs
for frying Vegetable Oil
Lamb's Lettuce
can use green, icebery or lollo rosso too
1-2 tbsp Balsamic Apple Vinegar
or other good vinegar
3-5 tbsp Pumpkin Seed Oil
or other plant oil
splash Vegetable Stock
or beef stock, slightly warmed
for flavour Salt
for flavour Pepper
for flavour Hot Mustard
for garnish Cherry Tomatoes

Directions

This year we have found a great dish from the home of the Austrian Grand Prix, Steirischer Backhendlsalat or Styrian Breaded Chicken Salad.

It is a speciality of the Styrian region using its famous pumpkin seed oil which gives this salad its distinctive taste. You can prepare the breaded chicken from scratch or cheat like we did for a very quick meal and given the heatwave we are having at the moment this quick, light meal was very welcome.

Thank you to Austria Info for the recipe.

Steps

1 Done	Debone the drumstick by taking off the skin and cutting the meat away from the bone with a sharp knife. Cut the breast or drumstick meat into smaller, bite-sized pieces. Season well all over with salt and leave to stand, covered, for around 1 hour (if short on time, the marinading stage can be omitted).
2 Done	Meanwhile, for the marinade stir the mustard into a little of the slightly warmed stock until smooth, and then mix in the vinegar. Season with salt and pepper and mix together with the pumpkin seed oil. Sample it to check the taste. Clean and wash the salad leaves and leave them to drip dry or use a salad spinner.
3 Done	Beat the eggs briefly on a plate or in a bowl, with the flour and breadcrumbs ready on two more plates. Now roll the chicken pieces in the flour to coat them, dip them in the beaten egg and coat them with breadcrumbs.
4 Done	In a pan, heat a good quantity of clarified butter or plant oil. Place the chicken pieces into the hot fat and, depending on size, cook for 3-7 minutes until golden brown, turning once. Remove and allow to drain on kitchen paper.
5 Done	Meanwhile, marinade the dried salad leaves and arrange them in the centre of large serving plates. Place the crispy chicken pieces on (or even better around) the salad only immediatly prior to serving. Garnish with halved cherry tomatoes. Serve with crisp rolls or pumpkin seed bread.