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1
Wash chicken cutlets and pat dry with paper towels.
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2
Pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. Mix together.
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3
Dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
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4
Coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
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5
When chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
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6
Add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
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7
When chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
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8
When most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
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9
Clean 4 large russet potatoes.
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10
Slice potatoes into 16 slices each.
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11
Place potatoes slices into large bowl and coat with the olive oil.
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12
Add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
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13
Mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
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14
Place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. Test with fork to make sure the potatoes have softened inside.
