Crumbed chicken w roasted chats & rocket salad
500g (2 each) chicken breast, each cut into 2 pieces lengthways
1 clove of garlic crushed
3 tbsp flour
100g herbed breadcrumbs
500g chat potatoes
150 grams rocket
1 lemon cut into wedges
3tbsp olive oil
Salt & pepper to taste
Preheat oven to 200°C. Cut the chat potatoes in half and place on an oven tray. Drizzle with 1 tbsp of olive oil and season with salt and pepper. Roast for 30 minutes, turning once halfway through.
Prep your bench with three long and shallow bowls ready for your egg wash, flour and crumb. Whisk egg, milk and garlic together in one bowl, flour with a pinch of salt and pepper into the second bowl, and bread crumbs in the third.
Place chicken (one piece at a time) first into flour and shake off excess, dip into egg and milk mix, then place on to your breadcrumbs. Press breadcrumbs well into chicken and set aside until all chicken is crumbed.
Heat a large frying pan over medium-high heat and add remaining 2 tbsp oil. Cook chicken for 3 minutes each side until golden and cooked through (you may have to do this in two batches).
Serve chicken with roasted potatoes, and rocket dressed with your favourite salad dressing with a side of lemon.
For locally produced fresh chicken and farm-fresh produce at heavily reduced prices delivered straight to your doorstep, head to TheGourmet.com.au.