Breaded chicken breast on a berry salad

Total time: 40m
Preparation Time: 40m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 478 Kcal, 50g Protein, 28g Carbohydrates, 16g Fat


  • Salad
  • 2 tbsp rapeseed oil
  • salt and pepper to taste
  • 2 tbsp white balsamic vinegar
  • 200 g carrots, thinly sliced
  • 200 g broccoli, cut into small florets
  • 1 bunch radish, thinly sliced
  • 50 g baby lettuce
  • 125 g red currants
  • 2 bunches mixed herbs (e.g. basil, dill, lovage and flat-leaf parsley)
  • 125 g raspberries
  • Chicken breasts
  • 4 chicken breasts (each approx. 160 g), halved lengthwise
  • 0.75 tsp salt
  • a little pepper
  • For the crumb coating
  • 60 g breadcrumbs
  • 5 tbsp mixed seeds (e.g. Campiuns)
  • 3 tbsp white flour
  • 1 fresh eggs, beaten
  • To fry
  • oil for frying

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  • Salad

    Combine the balsamic and oil, season. Add the carrots and all the other ingredients up to and including the raspberries, mix just before serving.
  • Chicken breasts

    Place the chicken breasts between a cut-open plastic bag, flatten a little (approx. 1 cm thick), season.
  • For the crumb coating

    Mix the breadcrumbs and mixed seeds, place the breadcrumb mixture and flour in two separate shallow dishes. Beat the egg in a deep dish. Toss the chicken in the flour, shake off the excess, dip in the egg and then in the breadcrumb mixture, press firmly on the crumb coating.
  • To fry

    Heat the oil in two non-stick frying pans. Reduce the heat, fry the chicken breasts over a medium heat for approx. 4 mins. on each side. Mix the salad, serve with the chicken.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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