For the sliced ​​meat: place planted.chicken in a large bowl, brush with 2 tablespoons of rapeseed oil and dust with flour. Heat a tablespoon of rapeseed oil in a pan, add planted.chicken and fry for 5 minutes. Remove planted.chicken from the pan and keep warm. Add another tablespoon of canola oil to the same pan and lightly sauté the onions. Add mushrooms and lemon juice to pan and cook for 5 minutes.

Deglaze with the wine and cook for another 5-10 minutes. Whisk the cream, vegetable stock, miso paste, sugar and garlic powder together in a bowl. Add to the pan, stir well and cook for another 5 minutes. Then add planted.chicken and mix well.

To make the rösti, first grate the potatoes. To do this, place a clean tea towel in a large bowl and add the grated potatoes, squeezing out as much liquid as possible. Drain the liquid and return the strained potatoes to the bowl. Add the onions, flour and spices and mix everything into a dough. Divide the dough into 6-8 portions and shape each portion into a flat ball. Heat some oil in a large frying pan. As soon as it is hot, add the potato balls and press them lightly with a spatula to create a flat flatbread. Fry the hash browns for about 3-5 minutes per side until golden brown and crispy.

Serve the sliced ​​meat with the rösti and enjoy.