Wash the potatoes and cook in boiling water for about 25 minutes. Peel and finely dice the onion. Heat 2 tablespoons of oil in a saucepan. Fry the onion in it. Stir in mustard and deglaze with broth and vinegar. Cover and simmer for about 5 minutes, then remove from heat.
Drain the potatoes, rinse briefly in cold water and peel. Cut the potatoes into slices and pour the marinade over them. Mix carefully and leave to stand for about 1 hour
Wash the chicken fillets and pat them dry. Cut each fillet in half horizontally. Thinly beat the resulting cutlets between foil. Cut 8 long thin slices from the camembert. Wash chives, shake dry and cut into small rolls. Season each chicken escalope with salt and pepper, spread with 1 tsp. cranberries and cover with a slice of camembert and some chives. Roll into the roulade, fold the ends inwards a little
Eggs in a bowl. Carefully turn the chicken roulades in flour first. Tap off excess flour. Then pull through the egg and finally turn in breadcrumbs. Repeat the last two steps. Bread the remaining roulades in the same way
Heat the rest of the oil in 2 portions in a frying pan and fry 4 roulades in each portion until golden brown all around. Place the roulades on a baking tray or in an ovenproof dish, then finish cooking in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 10 minutes
Roast the walnuts in a pan without fat. Take them out, let them cool down a bit and chop them roughly. Clean the lamb's lettuce and wash thoroughly. Clean radicchio and cut into thin strips. Season potato salad with salt and pepper. Fold lamb's lettuce, walnuts and radicchio into the potato salad. Arrange chicken roulades with potato salad on plates. Serve with cranberries
Waiting time approx. 30 minutes