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#8 Corn-fed chicken with Jerusalem artichoke flakes

Tilberedelse

Skin and bone the corn-fed chicken breast, salt, coat with spelt flour, egg and chopped Jerusalem artichoke flakes and fry in vegetable oil until crispy. Crush the raspberries, add balsamic vinegar, mix in the walnut oil and season to taste. Combine the salad with the dressing, halve the chicken breasts and serve on the salad. Garnish with chopped walnuts and shaved Parmesan and serve.

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  • 4 organic corn-fed chicken breasts
  • 150g Jerusalem artichoke flakes
  • 100g spelt flour
  • 2 eggs
  • 2 tbsp vegetable oil
  • 100g fresh raspberries
  • 6 tbsp balsamic vinegar (6 years old)
  • 4 tbsp walnut oil
  • Salt, black pepper
  • 200g of seasonal salad
  • 50g chopped walnuts
  • Freshly grated Parmesan cheese

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