Crispy chicken salad with Kaltbach aioli
Ingredients
4 servings| 4 | chicken breasts |
| 60 g | flour |
| 2 | eggs |
| 1.5 mug(s) | panko |
| salt | |
| black pepper | |
| canola oil |
| Kaltbach aioli: | |
|---|---|
| 1 | egg yolk |
| 1 tsp. | dijon mustard |
| 1 tsp. | white wine vinegar |
| 0.5 | garlic clove |
| 100 ml | canola oil |
| 2 tsp. | water |
| 25 g | Kaltbach Creamy (cold refrigerated) |
| salt | |
| black pepper | |
| For servering: | |
|---|---|
| 1 | head romaine lettuce |
| aragula | |
| maché | |
| 250 g | cherry tomatoes |
| shaved Kaltbach Creamy | |
Preparation
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Cut the chicken in half for two thinner slices. Season with salt and pepper. Place the chicken into a bowl with flour. Turn the pieces around. Then dip it in the whisked eggs and coat all over. Place the chicken in the panko bowl. Coat it with panko and press down the crumbs with your hand. Heat a cast iron pan with oil, medium heat. Fry each side until golden brown.
-
Make the aioli. Place the egg yolk in a bowl with mustard, vinegar, and grated garlic. Use a hand mixer and slowly mix in the oil until a smooth emulsion is forms. Finish off with water and grated Kaltbach Creamy. Season with salt and pepper.
-
Place the salad and tomatoes cut in half on a big plate. Add sliced crispy chicken and shaved Kaltbach Creamy on top. Serve the aioli in a small bowl.
