Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Crispy chicken with roasted potatoes
 
 
4 ServingsPTM35 min

Crispy chicken with roasted potatoes


Chicken with a crispy jacket! Tasty with potatoes from the oven, carrots and parsley.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Preheat the oven to 200 ° C. Bring a generous pot of water to the boil.
  2. 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.
  3. 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.
  4. Spoon halfway. Remove the shallots from the oven after 20 minutes.
  5. In the meantime, remove the stalk of the carrots and halve the roots lengthwise.
  6. Cut the half roots diagonally in half. When the water boils, add to the pan and cook for 6 minutes until done.
  7. Meanwhile, beat the egg in a deep plate. In another deep plate, combine the herbs, pepper and salt, if necessary.
  8. 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.
  9. 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.
  10. 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.
  11. Mix the carrots with the parsley. Take the potatoes out of the oven and serve with the crispy chicken, carrots and shallot mayonnaise.


Nutrition

805Calories
Sodium8% DV200mg
Fat62% DV40g
Protein72% DV36g
Carbs23% DV68g
Fiber48% DV12g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407