Austrian
Kräuterbackhendl
Think Chicken Nuggest with a Twist
Who doesn’t love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. Alternatively, substitute chicken with fish fillet, or pork or veal cutlets.
The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg.
Recommended: Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try.
Kräuterbackhendl Spice Blend
Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg
Austrian Kräuterbackhendl
Who can resist chicken nuggets? Try this Austrian twist on the classic favorite with thin chicken slices coated in a flavorful breading of mustard, herbs like tarragon and lemon verbena, and a touch of lemon and nutmeg. Serve Kräuterbackhendl with a tangy tartar-style dipping sauce, and pair it with a unique potato-rutabaga salad (see notes for the recipe).
Ingredients
- 1 lb chicken breast *) cut horizontal
- 2 eggs
- 1/2 cup whole grain flour **)
- 1 cup bread crumbs **)
- 4 oz sour cream ***)
- 2 tsp mustard
- 1 pickle finely chopped
- 2 tbsp fresh chives chopped
- 1 lemon for juice
- salt & pepper
- sugar
- oil
Kräuterbackhendl Culinary Spice Kit
- Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg
Suggested Sides
- Boiled potatoes or French fries
- Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
- Fresh baby spinach and crumbled bacon.
- Potato-rutabaga salad see recipe link in the notes
Instructions
Dipping Sauce ***)
- In a BOWL, mix sour cream with 1 tsp mustard.
- Add pickle and chives. Mix well.
- Season to taste with salt, and lemon juice.
- Optionally, add a dash of sugar.
Breading
- Season dry thin chicken slices with salt & pepper to taste.
- In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
- Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
- With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
- Next dip it in the egg mixture, then coat it with bread crumbs.
Frying
- In a PAN, heat oil over medium heat.
- Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.
Serve
- Serve the chicken with the dipping sauce and your preferred sides.
- Enjoy!
Notes
*) Substitute with fish fillet, or pork or veal cutlets.
**) Substitute with nut flour and ground nuts.
***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.
Potato-rutabaga salad recipe