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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
  • 2 white balsamic vinegar
  • 2 rapeseed oil
  • salt and pepper to taste
  • 200 carrots
  • 200 broccoli
  • 1 radish
  • 50 baby lettuce
  • 2 mixed herbs
  • 125 red currants
  • 125 raspberries
Chicken breasts
  • pepper
  • 4 chicken breasts
  • 0.75 salt
For the crumb coating
  • 60 breadcrumbs
  • 5 mixed seeds
  • 3 white flour
  • 1 fresh egg
To fry
  • oil
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And that's how it's done
And that's how it's done
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.