Crispy Fried Chicken Hearts with Mustard Marinade and Pan-Fried Potatoes

1. 1 Chicken heartspack 500 g ≈ $2.50 200 g
2. 2 Mustard 4 g
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Wheat flour 20 g
5. 5 Sunflower oil 25 ml
6. 6 Salt 3 g
7. 7 Ground black pepper 1 g
8. 8 Potatoes≈ $2.19 per kg 120 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Trim off membranes and fat from the hearts, then rinse.

2. Cut each heart in half lengthwise but not all the way through, open like a book, rinse inside, and pat dry.

3. Coat with mustard, season with salt and pepper, and let marinate for 20 minutes.

4. Peel the potatoes⁸, cut into sticks, pat dry, season with salt, and fry in a little oil for 15 minutes until golden and tender.

5. Whisk an egg with a pinch of salt. Dredge the hearts in flour, then dip in the beaten egg.

6. Fry in the remaining oil over medium heat for 6 minutes until crust forms.

7. Flip and cook another 6–8 minutes on moderate heat until fully done—no pink inside, juices clear.

8. Serve hot with the pan-fried potatoes⁸.