Baked Landhendl with Potato and Veggie Salad

For the potato salad, slice the potatoes while lukewarm, marinate with vinegar and oil, salt, pepper, sugar and mix with the chopped onions. Put the Vogerlsalat through a vinegar-oil marinade and put it on the potato salad. Season the chicken knuckles, marinate with cream and parsley and coat in flour, egg and breadcrumbs. Bake in 160 °C hot clarified butter for 8-10 minutes until golden brown. Serve with lemon wedge.

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