Main courses
Breaded Boneless Chicken Thighs and Drumstick with Sour Cream Dip and Autumn Green Salad with Tangerines and Pomegranate
ingredients
ingredients
- 4 boneless chicken thighs and drumsticks
- 1 cupbreadcrumbs
- 2 cups corn flakes
- 2 eggs
- coarse flour
- 1 sour cream
- 1/2 lemon
- 2 shallots
- fresh herbs (dill, parsley, thyme)
- 1 fresh chili pepper
- 2 handfuls leafy greens of choice (chicory, lamb’s lettuce, endive, oak leaf)
- 2 tangerines
- 1 pomegranate
- 1 teaspoon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- olive oil
- cube of butter
- frying oil (sunflower or palm oil)
- salt and pepper
Make a lasting impression on your guests with a dish from our cookbook and demonstrate your culinary skills.
preparation
- Season the boneless thighs and drumsticks with a light seasoning of salt and pepper. Dip the meat in flour, followed by beaten eggs, and then a mixture of breadcrumbs, crushed corn flakes, and chopped herbs (parsley and thyme).
- Cook the breaded meat in hot oil until crispy, adding a cube of butter at the end. Drain on a paper towel after frying.
- Combine a mixture of sour cream, chopped shallots, chili to taste, some lemon zest and freshly chopped herbs (parsley and dill). Season with salt and pepper, add a few drops of lemon and sprinkle with olive oil.
- Separate, rinse, and dry the leaves to prepare the leafy greens. Clean the pomegranate. Peel and cut the tangerines, preserving the juice.
- Combine tangerine juice with a spoonful of mustard and honey, a splash of apple cider vinegar, and a drizzle of olive oil. Lightly salt and stir to obtain an emulsion, i.e., a dressing for the leafy greens.
Serving
Add slices of tangerines and pomegranate to the salad when serving.
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