Crumbed Chicken With Potato Wedges Recipes

CRUMBED CHICKEN WITH POTATO WEDGES

Crumbed Chicken With Potato Wedges image

Make and share this Crumbed Chicken With Potato Wedges recipe from Food.com.

Provided by ImPat

Categories Chicken Breast

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

300 g baby potatoes (chats cut into wedges)
cooking spray (olive oil)
1 tablespoon plain flour
1 egg white (from 50 gram egg)
1 tablespoon skim milk
30 g panko breadcrumbs (breadcrumbs 1/2 cup)
2 (150 g) skinless chicken breast halves (trimmed of fat)
2 teaspoons olive oil
45 g mixed salad greens (3 cups)
1 carrot (small cut into sticks)
1/2 red capsicum (small cut into strips bell pepper)
30 g mung beans (1/3 cup)
lemon wedge (to serve)

Steps:

Preheat oven to 210C (fan forced).
Line 2 baking trays with baking paper and put potato on one of the trays and spray with cooking spray and bake for 15 minutes.
Meanwhile put flour on a small plate and put egg white and milk in a shallow bowl and whisk until combined and put breadcrumbs on another plate.
Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
Heat oil in a large non-stick frying pan on a medium and add chicken and cook on each side for 1 to 2 minutes or until golden brown.
Transfer the chicken to the second baking tray and add to the oven and cook for 8 to 10 minutes or until the chicken is cook through and the potato wedges are golden brown.
Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
Serve the chicken and potato wedges with the lemon wedges and salad.

Nutrition Facts : Calories 638.1, Fat 12.1, SaturatedFat 2.2, Cholesterol 96.2, Sodium 676.1, Carbohydrate 81.7, Fiber 10.5, Sugar 8.1, Protein 48.8

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