Breaded chicken breast on a berry salad

Breaded chicken breast on a berry salad

Total: 40 min. | Active: 40 min.
Nutritional value / person: 478 kcal
, Fat: 16 g
, Carbohydrate: 28 g
, Protein: 50 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp white balsamic vinegar
2 tbsp rapeseed oil
salt and pepper to taste
200 g broccoli, cut into small florets
200 g carrots, thinly sliced
1 bunch radish, thinly sliced
50 g baby lettuce
2 bunches mixed herbs (e.g. basil, dill, lovage and flat-leaf parsley)
125 g red currants
125 g raspberries

Chicken breasts

4 chicken breasts (each approx. 160 g), halved lengthwise
¾ tsp salt
a little pepper

For the crumb coating

60 g breadcrumbs
5 tbsp mixed seeds (e.g. Campiuns)
3 tbsp white flour
1 fresh egg, beaten

To fry

oil for frying
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How it's done

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Combine the balsamic and oil, season. Add the carrots and all the other ingredients up to and including the raspberries, mix just before serving.

Chicken breasts

Place the chicken breasts between a cut-open plastic bag, flatten a little (approx. 1 cm thick), season.

For the crumb coating

Mix the breadcrumbs and mixed seeds, place the breadcrumb mixture and flour in two separate shallow dishes. Beat the egg in a deep dish. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the breadcrumb mixture, press firmly on the crumb coating.

To fry

Heat the oil in two non-stick frying pans. Reduce the heat, fry the chicken breasts over a medium heat for approx. 4 mins. on each side. Mix the salad, serve with the chicken.

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