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Makanani Cobb-Adams
Crispy chicken with roasted potatoes
Chicken with a crispy jacket! Tasty with potatoes from the oven, carrots and parsley.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Bring a generous pot of water to the boil.
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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.
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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.
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Spoon halfway. Remove the shallots from the oven after 20 minutes.
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In the meantime, remove the stalk of the carrots and halve the roots lengthwise.
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Cut the half roots diagonally in half. When the water boils, add to the pan and cook for 6 minutes until done.
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Meanwhile, beat the egg in a deep plate. In another deep plate, combine the herbs, pepper and salt, if necessary.
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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.
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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.
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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.
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Mix the carrots with the parsley. Take the potatoes out of the oven and serve with the crispy chicken, carrots and shallot mayonnaise.
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Nutrition
805Calories
Sodium8% DV200mg
Fat62% DV40g
Protein72% DV36g
Carbs23% DV68g
Fiber48% DV12g
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