Ingredients
For 4 portions
For the potato mayonnaise salad
250g
QimiQ Classic, unchilled
1
Red onion(s), finely sliced
2tbsp
Vegetable oil, to fry
60ml
Vegetable stock
1kg
Potatoes, peeled, cooked, sliced
125ml
Sunflower oil
80ml
White balsamic vinegar
1tbsp
Tarragon mustard
0.5
Lemon(s), juice only
100g
Pickled gherkins, finely sliced
1small bunch
Flat-leaf parsley, finely chopped
Salt and pepper
For the baked chicken
2
Chicken breast fillets à 150 g each
2
Chicken legs 150 g each
Salt and pepper
150g
Flour
2
Egg(s)
200g
Bread crumbs
Vegetable oil, to fry
Preparation
- For the potato mayonnaise salad: pan fry the onions in hot oil and add the vegetable stock. Pour over the potatoes.
- Whisk the unchilled QimiQ Classic smooth. Slowly whisk in the oil. Add the remaining ingredients and mix well. Season to taste with salt and pepper.
- For the baked chicken: skin the chicken breasts and chicken legs and season with salt and pepper. Bread with the flour, eggs and bread crumbs and fry in hot oil.
- Serve the baked chicken with the potato mayonnaise salad.
Hints
- Garnish with fresh garden herbs
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