For breaded chicken strips, cut the chicken breast into strips. For breading, first turn in flour, then in a beaten egg (seasoned with salt and pepper) and finally turn in breadcrumbs.
Pat the breadcrumbs well so that the breading holds well. Bake in clarified butter until golden brown. For the salad, boil the potatoes, peel and slice.
Add bacon, salt, pepper and marinate with apple cider vinegar. Arrange the Vogerlsalat on a plate, put the potato salad on it and pour the core oil over it.
Serve with the breaded chicken breast strips.
Preparation Tip:
Breaded chicken strips can still be enjoyed the next day if you don't add them all to the salad right away.
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