Crumbed Chicken With Potato Wedges Recipe

Name: Crumbed Chicken With Potato Wedges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g baby potatoes (chats cut into wedges); cooking spray (olive oil); 1 tablespoon plain flour; 1 egg white (from 50 gram egg); 1 tablespoon skim milk; 30 g panko breadcrumbs (breadcrumbs 1/2 cup); 2 (150 g) skinless chicken breast halves (trimmed of fat); 2 teaspoons olive oil; 45 g mixed salad greens (3 cups); 1 carrot (small cut into sticks); 1/2 red capsicum (small cut into strips bell pepper); 30 g mung beans (1/3 cup); lemon wedge (to serve)

Servings: persons

300 g baby potatoes (chats cut into wedges)
cooking spray (olive oil)
1 tablespoon plain flour
1 egg white (from 50 gram egg)
1 tablespoon skim milk
30 g panko breadcrumbs (breadcrumbs 1/2 cup)
2 (150 g) skinless chicken breast halves (trimmed of fat)
2 teaspoons olive oil
45 g mixed salad greens (3 cups)
1 carrot (small cut into sticks)
1/2 red capsicum (small cut into strips bell pepper)
30 g mung beans (1/3 cup)
lemon wedge (to serve)

1
Preheat oven to 210C (fan forced).
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.
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.
4
Dip chicken in flour, shaking off excess and the dip into egg mixture, then into the breadcrumbs and then put on a plate.
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.
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.
7
Put the salad leaves, carrot, capsicum and mung beans in a bowl and toss together.
8
Serve the chicken and potato wedges with the lemon wedges and salad.

262

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 300 g baby potatoes (chats cut into wedges), cooking spray (olive oil), 1 tablespoon plain flour, 1 egg white (from 50 gram egg), and more.

Yes, Crumbed Chicken With Potato Wedges falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crumbed Chicken With Potato Wedges

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions