For the fried chicken with potato and asparagus leaf salad, first rinse the potatoes and boil them in salted water with caraway seeds until soft. Drain and peel the potatoes, cut into slices and place in a suitable bowl.
Peel the lower third of the asparagus and remove the woody ends. Blanch the asparagus in boiling hot salted water until al dente, rinse in cold water, drain well and cut diagonally into 1 cm wide slices.
Combine mustard, clear soup, vinegar and sugar. Remove the skin from the onion, cut in half, chop into small cubes and sauté in 2 tablespoons of oil in a frying pan over medium heat. Extinguish with the marinade and add to the potatoes. Mix remaining oil and melted brown butter into potato salad and season with salt and pepper. Finally, fold in asparagus spears and parsley, let stand briefly and season again.
For the fried chicken, whisk eggs, flour and mustard together until smooth and season with salt, pepper, juice of one lemon and nutmeg (freshly grated). Mix the white bread crumbs with the savory and pour both mixtures separately into deep bowls or plates. Cut the poultry breasts into strips 3 to 4 cm wide. Salt them, season with pepper and coat them in the egg-flour mixture first, then in the white bread crumbs.
Fry the breaded poultry pieces in a frying pan at low temperature in sufficient oil until golden brown on both sides. Place on cu