Sunday, 1 December 2013

breaded chicken with potato wedges

I first discovered this recipe in my catering class at school. With a few twists, I made this into the perfect dish. The bread crumbs were especially good because they were a nice crispy coating to the chicken. I presented the meal on 5 plates then fed it to my family. Arthur de Neve  (I'm 13, by the way)

(serves 5)

  • 6 chicken breasts (sliced long ways once)
  • 2 eggs (beaten)
  • salt and pepper
  • plain flour
  • 1 packet of panko Japanese breadcrumbs
  • 8 large red potatoes
  • vegetable oil
  • paprika
  • dried thyme
  1. cut the potaoes into wedges then dredge them in oil and season with salt and pepper
  2. put the wedges into a hot oven for about 40 minutes
  3. cover the a chicken breast with flour seasoned with the thyme, salt, pepper and paprika
  4. dip the chicken into the egg, holding it over the tray so the excess drips off
  5. coat the chicken in breadcrumbs
  6. repeat with all of the chicken, laying it out in an oiled oven tray
  7. cook the chicken with the potatoes for the last 25 minutes or so
  8. serve with salad