Crispy chicken with crunchy beans and steam potatoes

Bring a pot of water with salt, if necessary, to the boil. Finely chop the nuts and put 2/3 of them in a deep plate. Keep the rest of the nut room.

Put the flour and egg separately in a deep plate. Beat the egg. Remove the chicken tenderloins successively through the flour, the egg and the walnut.

Heat the oil in a frying pan and fry the chicken over medium heat in 8 min. Around golden brown and done.

Meanwhile prepare the potatoes according to the instructions on the package for 6 minutes in the microwave at 700 watts.

When the water is boiling, add the green beans and cook the beans for 7 minutes. Drain and let drain well.

Meanwhile, clean the onion and cut it fine. Heat the rest of the oil in the frying pan and fry the onion with some pepper for 5 min. On medium heat.

Add the green beans and the rest of the nut space and cook for 2 minutes. Divide the potatoes over the plates and add the vegetables and chicken.