CRUMBED CHICKEN WITH POTATO WEDGES
Make and share this Crumbed Chicken With Potato Wedges recipe from Food.com.
Provided by ImPat
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 210C (fan forced).
- 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.
- 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.
- Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
- 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.
- 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.
- Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
- Serve the chicken and potato wedges with the lemon wedges and salad.
Nutrition Facts : Calories 638.1, Fat 12.1, SaturatedFat 2.2, Cholesterol 96.2, Sodium 676.1, Carbohydrate 81.7, Fiber 10.5, Sugar 8.1, Protein 48.8
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