Fried Chicken with Styrian Potato Salad

For the potato-cucumber leaf salad, make the potatoes, drain, peel, cool, cut into narrow slices and place in a large enough bowl. Peel the cucumber, cut in half lengthwise, remove the seeds, cut into narrow slices and add to the potatoes form. Melt butter in a saucepan, sauté bacon and shallots in it. Extinguish with vinegar, add clear soup and cook a little.

Add mustard, season with salt and season with pepper. Mix well potatoes and cucumbers with hot marinade and vegetable oil and leave for 30 minutes.

For the fried chicken, carve the chicken into breast meat including attached wings and drumsticks. Remove the bones from the thighs. Heat clarified butter in a frying pan with high sides to 170 C°. Mix eggs in a deep dish, fold in whipped cream. Season the chicken pieces with salt and season with pepper, then turn them in flour to the other side, pull them through the egg and coat them with the breadcrumbs.

Bake the chicken pieces in batches in the lard until golden brown and degrease on kitchen roll. Then deep-fry the parsley with the stalks in the fat. Season the lettuce, arrange on four plates and drizzle each with a tablespoon of pumpkin seed oil. Place one breast and one leg on each plate and garnish with fried parsley and lemon slices.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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