Servings: 2
Ingredients
- 400 g chicken fillet
- 1 egg
- 2 spoons ground breadcrumbs
- Pinch salt
- ground pepper
- oil for frying
Mashed potatoes
- 8 potatoes
- 20 g butter
- 100 ml milk
- salt
Carrot-scallion salad
- 2 carrots
- 100 g celery root
- 1 spoon sunflower seeds
- 1 spoon Mayonnaise
Instructions
- Cut the chicken fillet into strips.
- Beat the egg with a fork, add salt and ground pepper.
- Add the chicken fillet strips to the egg whites. Leave to marinate for half an hour.
- Roll the chicken fillets in breadcrumbs and fry in hot oil until nicely browned, about 3-4 minutes per side (depending on the size of the pieces).
Mashed potatoes
- Peel, cut and boil the potatoes. Drain the boiled potatoes, add butter and milk. When the milk boils, take a potato masher and mash.
Salads
- Peel the carrots and celery and finely grate them. Add the sunflower seeds, mayonnaise and stir. If salt is missing, add to taste. For us, if I add mayonnaise, I usually don't need salt.
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