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Breaded chicken breast on a berry salad
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 478
  • Fat about 16g
  • Carbohydrates about 28g
  • Protein about 50g
This is needed
This is needed for 4 people
Salad
  • 2 tbsp rapeseed oil
  • salt and pepper to taste
  • 2 tbsp white balsamic vinegar
  • 200 g carrots, thinly sliced
  • 200 g broccoli, cut into small florets
  • 1 bunch radish, thinly sliced
  • 50 g baby lettuce
  • 125 g red currants
  • 2 bunches mixed herbs (e.g. basil, dill, lovage and flat-leaf parsley)
  • 125 g raspberries
Chicken breasts
  • 4 chicken breasts (each approx. 160 g), halved lengthwise
  • 0.75 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 eggs, beaten
To fry
  • oil for frying
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And that's how it's done
And that's how it's done
Salad
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.