Ingredients
- 300 grams potatoes (baby chats, cut into wedges)
- Cooking spray (olive oil)
- 1 tablespoon all-purpose flour (plain)
- 1 egg white (from 50 gram egg)
- 1 tablespoon fat-free milk
- 30 grams panko breadcrumbs (breadcrumbs 1/2 cup)
- 300 grams skinless chicken breast halves (two 150 grams each, trimmed of fat)
- 2 teaspoons olive oil
- 45 grams mixed salad greens (3 cups)
- 1 carrot (small cut into sticks)
- 1/2 red capsicums (small cut into strips bell pepper)
- 30 grams mung beans (1/3 cup)
- Lemon wedge (to serve)
How to Make
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Step 1: Preheat oven to 210C (fan forced).
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Step 2: 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.
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Step 3: 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.
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Step 4: Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
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Step 5: 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.
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Step 6: 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.
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Step 7: Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
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Step 8: Serve the chicken and potato wedges with the lemon wedges and salad.
We hope you enjoy this recipe!
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