Crispy chicken with potato salad
700 g, quartered
¼ cup(s), (35g)
2 medium, lightly beaten
2 tsp, or rind
Skinless chicken breast
500 g, (2 x 250g), cut in half horizontally
Light whole egg mayonnaise
¼ cup(s), (75g)
Fresh flat-leaf parsley
¼ cup(s), finely chopped, plus extra to serve
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Cook potatoes in a large saucepan of boiling salted water for 20 minutes or until tender. Drain.
- 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.
- 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.
- 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.