Parsley-Crusted Chicken with Kumara Chips and Salad
Ready in 30 minutes
• Serves 2-3
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, October 28, 2018.
This dish most recently appeared in My Classic (3 Nights For 4) on Sunday, October 28, 2018.
Ingredients
Kumara chips
- 800g kumara
- 1 pack kumara spice mix
Chicken
- 600g chicken breasts
- 1 cup panko breadcrumbs
- 1 bunch parsley, chopped
- ½ cup flour
- 1 egg
Salad
- 2 tsp mustard
- 100g mesclun salad
- 2 tomatoes
- ½ telegraph cucumber
To Serve
- 3 Tbsp mayonnaise
- 1 Tbsp sweet chilli sauce
Steps
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Cook chips Preheat oven to 220oC. Cut kumara into 1cm chips and toss on a lined oven tray with kumara spice mix and a drizzle of oil. Season and bake for 25 minutes, until golden and tender.
-
Prep chicken Pat chicken dry and cut into 2cm thick strips and season. In a medium bowl, combine breadcrumbs and parsley. Place flour and a pinch of salt in a second bowl. Whisk egg with 2 Tbsp water in a third bowl. Coat each piece of chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go.
-
Cook chicken Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken, in batches, for about 3 minutes each side (depending on thickness), until golden and cooked through. Set aside and season.
-
Make salad Whisk mustard with a drizzle of olive oil and vinegar in a large bowl. Dice tomatoes and cucumber 1cm. Combine in bowl with dressing along with mesclun. Season to taste.
-
To finish Combine mayonnaise and sweet chilli sauce in a small bowl. Slice chicken
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To serve Serve salad on the side of chicken and chips with sweet chilli mayo for dipping.
Nutritional Information
Energy |
2738 kj 654 kcal |
---|---|
Protein | 35.6g |
Carbohydrate | 63.3g |
Fat | 32.0g |