An Austrian classic with the perfect wine accompaniment
Crispy, golden-brown fried chicken meets a fresh potato and lamb’s lettuce salad – a traditional dish of Austrian cuisine. The combination of juicy chicken, crispy breading and the lightness of the salad calls for a wine that brings both freshness and flavour. Grüner Veltliner from the Kremstal (Austria) complements this dish perfectly. Find out here which other wines also go perfectly with it!
Which wines go best with fried chicken with potato and lamb’s lettuce salad?
With its crispy breading and succulent meat, fried chicken is a real feel-good meal. The accompanying potato and lamb’s lettuce salad with a vinegar and oil dressing provides a pleasant freshness and lightness. This combination calls for a wine with a fine spiciness and lively acidity that complements the flavours but does not mask them.
A Grüner Veltliner from the Kremstal (Austria) is the perfect choice. Its fresh acidity breaks through the buttery breading, while the fine herbal notes enhance the flavour of the salad. The subtle peppery flavour complements the spiced chicken perfectly.
Wine recommendations
1st Grüner Veltliner from the Kremstal (Austria)
- Why? The fine seasoning and lively acidity harmonise perfectly with the crispy breading and emphasise the freshness of the salad.
- Recommended region: Kremstal, Austria
2. chardonnay without wood ageing (Burgundy, France)
- Why? The elegance and fine fruit of a Chardonnay from Burgundy brings a pleasant freshness to the dish and balances out the breadcrumbs wonderfully.
- Recommended region: Chablis, France
3. vermentino from Italy
- Why? The fine minerality and light herbal flavour of a Vermentino go perfectly with the salad and complement the crispy texture of the fried chicken.
- Recommended region: Sardinia, Liguria, Italy
The recipe:
Baked chicken with potato and lamb’s lettuce salad
Cooking utensils
- 1 Meat tenderizer
- 1 Three deep plates for the breading line
- 1 Large frying pan for frying
- 1 Small pot for the potato salad
- 1 Cutting board & knife
Ingredients
For the fried chicken:
- 2 Chicken breast fillets
- 2 Eggs
- 100 g Flour
- 100 g Breadcrumbs
- Salt & pepper
- 200 ml Clarified butter or vegetable oil for frying
- 1 Lemon, cut into slices
For the potato and lamb’s lettuce salad:
- 400 g waxy potatoes
- 50 g Lamb’s lettuce (lamb’s lettuce)
- 1 small onion, finely diced
- 3 EL Apple cider vinegar
- 3 EL Sunflower oil
- 1 TL Mustard
- Salt & pepper
- 1 Pinch of sugar
- 1 EL chopped parsley
Preparation
Prepare the potato and lamb’s lettuce salad:
- Boil the potatoes in their skins in salted water for approx. 20 minutes until soft.
- Leave to cool, peel and cut into thin slices.
- Mix the diced onion, vinegar, oil, mustard, salt, pepper and sugar to make a marinade.
- Carefully mix the potato slices with the marinade and leave to stand.
- Just before serving, fold in the lamb’s lettuce and sprinkle with chopped parsley.
Prepare the fried chicken:
- Pound the chicken breast fillets flat and season with salt and pepper.
- Place the flour, beaten eggs and breadcrumbs in a deep plate.
- First dredge the chicken breast in flour, then dip in the egg and coat in breadcrumbs.
- Heat the clarified butter or oil in a frying pan to approx. 170°C.
- Fry the chicken pieces for approx. 3-4 minutes on each side until golden brown.
- Drain on kitchen paper and serve with lemon slices.
Recommended side dishes
- Cranberries
- Cucumber salad with dill
- Fresh farmhouse bread
