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Seed-crusted chicken escalope
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 542
  • Fat about 26g
  • Carbohydrates about 40g
  • Protein about 31g
This is needed
This is needed for 4 people
To crumb the chicken
  • 60 g sunflower seeds, coarsely chopped
  • 1 eggs
  • 3 tbsp linseed
  • 4 tbsp breadcrumbs
  • 2 tbsp white flour
  • 4 chicken carbonnade
  • 0.5 tsp salt
  • 1 tbsp mustard
  • a little pepper
Vegetables
  • salted water, boiling
  • 250 g green beans, cut in half
  • 600 g waxy potatoes, cut into wedges
  • 150 g frozen peas, slightly defrosted
  • 2 tbsp olive oil
  • 150 g soft goats' cheese (e.g. formaggini di capra), crumbled
  • 2 tbsp flat-leaf parsley, roughly chopped
  • a little sea salt
To fry
  • clarified butter, for frying
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And that's how it's done
And that's how it's done
To crumb the chicken
Mix the sunflower seeds, breadcrumbs and linseed in a shallow dish. Beat the egg in a deep bowl and empty the flour into a shallow dish. Coat the chicken with mustard, season. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the seed mixture, press firmly on the crumb coating.
Vegetables
Cook the potatoes in boiling salted water for approx. 10 mins. Add the beans, cook both for approx. 10 mins. until soft, add the peas for the final 2 mins., drain the vegetables, mix with the oil, cheese and parsley, season with salt.
To fry
Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the chicken in batches over a medium heat for approx. 4 mins. on each side. Serve the chicken with the vegetables.