Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Boneless fried chicken
The boneless fried chicken is a classic of Viennese cuisine, captivating with its crispy coating and tender chicken meat. Perfectly marinated it is fried to golden perfection and traditionally served with a fresh potato salad. A delight that brings the tradition and flavors of Vienna to your plate!
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 2 | organic or free-range chickens, deboned and skinned (tip: there are many good video tutorials on the internet for deboning, or you can leave it to the butcher. Either way, save the wings, carcasses, skin and innards for a great soup stock) | |
| 3 | eggs | |
| 1 | cup(s) | all-purpose flour |
| 1 | cup(s) | breadcrumbs |
| Salt | ||
| 2 | lemons | |
| Parsley | ||
| Vegetable oil for frying | ||
- Remove any remaining tendons and gristle from the separated upper and lower legs.
- Remove the inner fillets from the breasts (use for barbecuing or for stock) and cut the higher side three times against the grain at 1-inch (2-centimeter) intervals up to the middle. Take care not to cut all the way through!
- Salt all parts well and bread them traditionally in flour, egg and breadcrumbs.
- Then fry them in a skillet in vegetable oil at approx. 320 °F (160 °C) for about 6 to 8 minutes until golden brown on all sides (use only tongs, never a fork, to turn them).
- The skillet should always be moving slightly (this makes sure that the breading will develop a slightly “wavy” surface and also ensures even cooking). Place the finished chicken pieces on kitchen paper and dab on the top side as well.
- Then briefly fry the washed and dried parsley in the still-hot oil. Carefully lift it out of the pan and allow it to drain well.
- Place ½ lemon on the plate with the cut surface facing upwards, sprinkle with the fried parsley and arrange the chicken pieces next to it.
- Serve with a potato & lamb‘s lettuce salad as a perfect side dish.
Wine tip
Bright medium golden yellow, silver reflections. Delicate notes of nougat and caramel, ripe yellow tropical fruit, a hint of blossom honey, candied orange zest. Juicy, elegant,...
Wagram, Austria
Falstaff "Viennese Cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
