Crispy chicken with potato salad
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Potato(es)
700 g, quartered
Plain flour
¼ cup(s), (35g)
Egg(s)
2 medium, lightly beaten
Panko breadcrumbs
90 g
Lemon zest
2 tsp, or rind
Skinless chicken breast
500 g, (2 x 250g), cut in half horizontally
Light whole egg mayonnaise
¼ cup(s), (75g)
Lemon juice
2 tbs
Fresh flat-leaf parsley
¼ cup(s), finely chopped, plus extra to serve
Dijon mustard
½ tsp
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Cook potatoes in a large saucepan of boiling salted water for 20 minutes or until tender. Drain.
2
Preheat oven to 200°C. Line a baking tray with baking paper and place a wire rack on top. Place flour, eggs and breadcrumbs into 3 separate shallow bowls. Stir rind into breadcrumbs. Place chicken fillets between two pieces of baking paper and gently pound with a rolling pin until chicken is about 1cm thick.
3
Dip each fillet in flour, then egg and finally breadcrumbs. Lightly spray a large non-stick frying pan with oil and cook for 1 minute each side or until golden. Transfer to prepared tray and bake in oven for 10 minutes.
4
Meanwhile, combine mayonnaise, juice, chopped parsley and mustard in a large bowl. Add potatoes and toss to coat. Season with salt and pepper. Sprinkle potatoes and chicken with extra parsley and serve with lemon wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.