Fried Chicken Salad

For the fried chicken salad, wash the chicken fillets, pat dry, cut into strips and season with salt and pepper. Chop the pumpkin seeds and mix them with the breadcrumbs on a plate.

Beat the eggs in a deep plate and put the flour on another plate. Roll the chicken strips in the flour, the eggs and the breadcrumb-pumpkin seed mixture and fry them in a pan with the vegetable oil, not too hot, until golden brown.

Drain the finished chicken pieces on a plate with kitchen roll and keep warm. Wash the iceberg and vogerl lettuce, tomatoes and cucumber, peel the onion.

Tear the iceberg into bite-sized pieces and place in a bowl with the Vogerlsalat. Slice the tomatoes and cucumber, cut the onion into strips and add to the salad.

Marinate with balsamic vinegar, olive oil, herb salt and pepper. Arrange the salad on plates and place the quartered potatoes and the chicken pieces on top.

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