Lightly plate the chicken breasts, divide into pieces if necessary. Mix the eggs with lemon juice, mustard and salt, add the flour and stir to a batter. Now turn the chicken breast pieces in it and roll in chopped pumpkin seeds. Heat the oil in a pan, put the chicken breasts in and fry on both sides until golden brown. Lift out and drain on paper towels.
Preparation Tip:
Potato salad with bacon (see recipe) as a side dish.
Related Recipes:
Paprika ChickenFor the paprika chicken, wash the chicken parts, dab dry with paper towel and salt generously. Heat the...
Chicken Breast Stuffed with ChanterellesTry this delicious pasta dish: Clean the chanterelles and roast them in a frying pan with butter, season with...
Chicken Fricassee with Tomato Risotto(approx. 35 min.) Cut the chicken breast into coarse cubes. Rub the mushrooms and champignons well with a...
Pheasant Breast on Pointed Cabbage1. for the meat, season the pheasant breasts with salt and season with pepper. Heat 1 tbsp oil and the butter...
Baked Chicken LiverFor the baked chicken liver, wash and clean the liver. Then beat the eggs in a plate and whisk. Coat the...
Braised Lemon Chicken with OlivesFor the marinade: Sauté the onion and garlic in the oil. Add spices and continue to sauté, stirring, until...
Marinated Salmon with Mustard SauceAs a main course or entrée: marinated salmon with a refined mustard sauce, garnished with a fine leaf salad...
Goose in the Salt CrustPrepare goose: Cut off goose head and discard. Detach neck, feet and wing bones, divide into 1 cm pieces and...
Galantine of Chicken Breast with Kale and RoquefortMake 5 cabbage leaves in bubbling hot salted water for 2 to 3 min. and quench under cold water. Blend all...
Buttermilk Mousse with Strawberries and Nut PestoFor the buttermilk mousse with strawberries and nut pesto, first soak the gelatin in cold water. Wash the...