A simple one-dish meal wrapped in the goodness of potato, bacon and ham
This chicken preparation is a German dish sent to us by Chef Akash Arora of 7° Brauhaus, a Bavarian microbrewery and restaurant in South Point Mall, Gurgaon. Chef Akash has received hands-on training in Germany for German cuisine and has some signature dishes at 7˚ Brauhaus now such as pork knuckle, bacon wrapped sausages with puff, pork steak a la chef, pretzels and German potato salad besides schnitzels.
250 gms skinless, boneless chicken breasts, pounded to 1/8-inch thickness
Salt and freshly ground black pepper
1 cup all-purpose flour (for dredging)
2 large eggs
1 tbsp Dijon mustard
2 cups (or more) fresh regular bread crumbs
2 tbsp canola oil
Chopped parsley (for garnish)
Lemon wedges (for garnish)
100 gms crispy bacon
1 ham slice
1 fried egg
100 gms boiled potatoes with skin, thick slices
1 sliced onion
Line a baking sheet with waxed paper. Season the chicken breasts with salt and pepper. Place flour on a plate. Beat eggs and Dijon mustard to blend in a shallow baking dish. Place a cup of breadcrumbs in another shallow baking dish.
Working with one chicken breast at a time, dredge them in flour, shake off the excess flour, before dipping them into the egg mixture, turning to coat evenly. Carefully coat them with breadcrumbs, pressing the crumbs gently to stick them to the chicken. Transfer the chicken to the prepared baking sheet.
Heat one tbsp oil in a large skillet to medium-high heat. Add one chicken breast at a time to the skillet and cook until golden brown on both sides, takes about 8-10 minutes. Transfer the chicken to a paper towel-lined plate and season with salt.
Heat one tbsp oil in another skillet to medium-high heat. Add sliced onions and sauté until golden brown. Add sliced potatoes, sauté for two minutes over medium heat. Remove the skillet from flame.
Prepare one fried egg.
To serve, place potatoes on base of the plate. Put the chicken breast on top of potatoes. Add the bacon and grilled ham slice on top of the chicken breast. Finish with the fried egg. Garnish with parsley and a lemon wedge.
Always use fresh white breadcrumbs to enhance the taste. Brown breadcrumbs become too dark after grilling, which also spoils the texture.