Marinated fried chicken with wasabi potato salad

Step 1/5

• 3 chicken breasts
• 3 sprigs marjoram
• 1 lemon
• 1 chili
• 1 shallot

• cutting board
• knife

Cut chicken breast filet into strips. Chop the marjoram, quarter the lemon, and halve the chili pepper lengthwise, removing the seeds. Quarter the shallot.

Step 2/5

• 300 ml whole milk
• salt
• pepper

• baking dish (10x10 in.)
• plastic wrap

Place all the ingredients in a baking dish, add the milk, and season with salt and pepper. Cover the dish with plastic wrap and leave to marinate in the fridge overnight.

Step 3/5

• 600 g waxy potatoes
• salt

• large pot

Place potatoes in a pot, cover with water, season well with salt, and let cook for approx. 20 minutes, or until they are cooked through but still firm. Rinse under cold water, peel off the skin, and slice lengthwise into discs.

Step 4/5

• 1 cucumber
• 175 g yogurt
• 1 tbsp olive oil
• 1 tbsp mayonnaise
• ½ tbsp wasabi paste
• salt
• pepper

• cutting board
• knife
• bowl (large)

Trim the end of the cucumber, halve lengthwise, and slice finely. Mix together the yoghurt, oil, mayonnaise, and wasabi. Add potatoes and cucumber to a serving bowl and mix with the dressing. Season with salt and pepper.

Step 5/5

• 1 egg
• 80 g breadcrumbs
• 3 tbsp clarified butter

• 3 plates (large)
• whisk
• frying pan

Remove the chicken strips from the marinade and let drain on a plate. Break egg into a deep dish and whisk well. Add breadcrumbs to another deep plate. Heat clarified butter in a frying pan set over medium-high heat. Dredge the meat in the egg and then the breadcrumbs. Fry chicken in batches for approx. 8 min. until golden on both sides. Serve fried chicken with the wasabi potato salad.

Enjoy your meal!