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HANASAKU
Chicken fingers with baked potatoes and lemon sauce
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Ingredients
Directions
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Heat half of the oil and fry the potato slices for about 15 minutes.
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Mix the flour with the curry and pass the chicken breast through it. Heat the rest of the oil and fry the floured chicken strips all around in about 10 minutes until golden brown and done.
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In the meantime, cook the broccoli with salt al dente. Mix the ingredients for the lemon sauce.
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Sprinkle the potatoes with salt and serve with the chicken fingers, broccoli and lemon sauce.
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Nutrition
595Calories
Sodium0% DV0g
Fat46% DV30g
Protein86% DV43g
Carbs12% DV35g
Fiber0% DV0g
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