Marinated Chicken Fillet in Almond Crust on Pear and Must Salad

For the marinated chicken fillet in almond crust on pear and must salad, first prepare the marinade: Squeeze lemon, grate some peel. Mix lemon juice and zest, pear must and honey in a saucepan. Boil down to half, then let cool.

Cut the chicken breasts into strips or cubes and place in the cider marinade. Cover and leave in the refrigerator for at least 1 hour. Take the meat out and dab it dry, season with salt and pepper. Turn the chicken strips or cubes first in flour, then through the beaten eggs and finally roll in the almond flakes.

Heat oil in a deep pan and deep-fry the breaded chicken pieces until golden brown. Lift out and drain.

For the pear and mustard salad, wash the lettuce with cold water and spin dry.

Cut pears into thin wedges, removing the core. Mix pear wedges, dried fruit and nuts and marinate with vinegar, olive oil, salt, pepper and coriander.

Arrange the shredded lettuce leaves on the plates and arrange the marinated fruit on top. Just before serving, place the marinated almond-crusted chicken fillets on top.

Preparation Tip:

Do you love it spicy, then add some chili threads to the marinade for the marinated chicken fillets in almond crust .

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