Cut chicken breast into one centimeter thin slices. Open chicory, clean and cut in half. Rinse Vogerlalat two or three times, dry. Clean lettuces, pick apart, rinse. Rinse radishes, chop greens, cut in half and slice thinly. Clean cherry tomatoes, cut out the core, cut into quarters.
Rinse and dry the wild garlic and cut into small pieces. Separate the egg whites from the egg yolks, whip the egg whites until stiff, chop the cress. Stir flour, white wine and egg yolks well, fold in beaten wild garlic, egg whites, sesame seeds and season with salt and pepper.
Stir apricot jam well with canola oil and balsamic vinegar, season with salt and pepper. Season chicken slices with salt and pepper, turn in flour to the other side, pull through the wine batter. Bake in hot clarified butter until golden on both sides, then cut in half diagonally.
Arrange:
Place chicory on a glass platter all around, arrange lettuce on top as a bouquet, evenly distribute radishes and tomatoes on top and cover with marinade. Arrange chicken pieces all around and sprinkle with cress. Serve with toasted garlic bread.
502 Kcal – 18 g fat – 40 g egg white – 37 g carbohydrates – 3 Be (bread units)
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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