Crispy chicken with roasted potatoes

Preheat the oven to 200 ° C. Bring a generous pot of water to the boil.

Clean the potatoes and cut them unpeeled into 8 parts. Spoon with the oil, pepper and salt and spread over a baking sheet covered with parchment paper.

Slice the potatoes a little and place the unpeeled shallots next to it on the baking sheet. Bake for about 30 minutes in the middle of the oven.

Spoon halfway. Remove the shallots from the oven after 20 minutes.

In the meantime, remove the stalk of the carrots and halve the roots lengthwise.

Cut the half roots diagonally in half. When the water boils, add to the pan and cook for 6 minutes until done.

Meanwhile, beat the egg in a deep plate. In another deep plate, combine the herbs, pepper and salt, if necessary.

Take the chicken fillet with a fork first through the egg and then through the panko-herb mixture, press well with the convex side of a spoon.

Heat 2 tbsp oil in a frying pan and fry the chicken over medium heat in 6 min. Brown. Turn halfway and add the rest of the oil.

In the meantime, peel the roasted shallots and puree together with the mayonnaise in the container of the hand blender into a smooth whole. Slice the parsley.

Mix the carrots with the parsley. Take the potatoes out of the oven and serve with the crispy chicken, carrots and shallot mayonnaise.