Steirischer Backhendlsalat

GuteKueche.de’s Steirischer Backhendlsalat coats chicken-breast fillets in generic flour, egg and ready breadcrumbs, then fries them in sunflower oil. Potato slices join its own dressing, followed just before serving by Feldsalat and supplied chive rolls.

The potatoes are washed and boiled in separate salted water for about fifteen to twenty minutes. They are drained, cold-quenched, peeled and thinly sliced. In the selected washing tip, Feldsalat is gently moved by hand in standing water, transferred to a sieve and washed again with fresh water; it is then spun dry. The chicken fillets are cold-washed, thoroughly dried with kitchen paper and seasoned with salt and generic pepper.

The generic flour and ready breadcrumbs each occupy a separate flat plate. The two whole eggs are cracked into a deep plate and whisked with a fork. The chicken is successively coated in flour, egg and breadcrumbs. Sunflower oil is heated in a high coated pan, and the chicken fries until golden all around before draining on kitchen paper. The source calls for an oil depth of about two centimetres and permits extra oil if needed.

For the dressing, method-listed vinegar is stirred with mustard, water, salt and sugar, then pumpkin-seed oil is beaten in. The listed water is supplied lukewarm, and the black pepper is supplied freshly ground. The onion and garlic are peeled and finely chopped into the dressing, which is mixed with the same potato slices.

Feldsalat and the supplied chive rolls are folded in just before serving. The chicken and salad are arranged on plates and drizzled with a little pumpkin-seed oil. The source identifies this selected food with Austria and serves it immediately.