Chicken breast filet with brown bread and horseradish crust on stewed savoy cabbage with fried potatoes
4 chicken breast filets of 160 g each
150 g of brown bread from the previous day
80 g butter
2 tablespoons of SteirerKren
1 medium-sized head of savoy cabbage
150 g of diced smoked bacon
200 ml dry white wine
1 kg of potatoes (baby potatoes or Bamberg potatoes)
Salt, pepper and nutmeg
Wash chicken breast filets, dry with kitchen paper. Fry on both sides in a pan with oil, remove and put to the side. Season the filets with salt and pepper. Remove the crust from the brown bread and finely chop the bread in a food processor or with a hand-held blender. Finely dice half a peeled onion, cook in a pan with the butter until translucent. Mix together with the chopped brown bread and the horseradish. The mixture is now used to thinly coat one side of the chicken breast and this is baked in a preheated oven at 180°C (convection oven)/ 200° C (top heat) for around 20 minutes. Remove leaves which do not look good on the outside from the savoy cabbage, quarter and cut out stalk. Cut savoy cabbage into large strips, wash under cold water and drain well in a sieve. Cut the remaining onions into strips. Fry diced bacon with oil in a pan, add onions and savoy cabbage, pour on white wine and slowly cook. Season with salt, pepper and nutmeg. Wash potatoes, boil for around 20 minutes, peel and, depending on the size, leave whole or halve. Heat oil in a pan and fry the potatoes until golden brown. Dab away the oil on kitchen paper, season with salt and pepper.
Place savoy cabbage on a plate, place scalloped chicken breast filet on top and add the fried potatoes to the side.