Jerusalem Artichoke Salad with Panko-Crusted Chicken

Ingredients:

4 packs Eisberg lamb’s lettuce
10 Jerusalem artichokes
salt and pepper to taste
2 tbsp oil
½ green apple
4 tbsp honey
2 tbsp white balsamic vinegar
2 tsp mustard
800 g chicken breast fillet
salt and pepper to taste
300 g flour
6 eggs
300 g panko breadcrumbs
6 walnut halves
160 g Gorgonzola cheese
4 tbsp balsamic glaze
oil for deep frying

Preparation:
Peel and wash the Jerusalem artichokes, then cut them into quarters. Season with salt and pepper, drizzle with oil, and roast in a preheated oven at 220°C for 15–20 minutes until tender and golden.
Remove the core from the apple and slice it thinly. Toss the slices in a mixture of honey, balsamic vinegar, and mustard, then set aside.
Cut the chicken breast into thin strips, season with salt and pepper, then coat in flour, dip in beaten eggs, and finally coat with panko breadcrumbs. Fry in plenty of oil at 180°C until golden brown and crispy.
To serve, arrange the Eisberg lamb’s lettuce on a plate, then top with the roasted Jerusalem artichokes, apple slices, walnuts, and crumbled Gorgonzola. Drizzle with balsamic glaze.
Finally, add the crispy chicken strips on top and serve immediately.