Panko Crusted Chicken With Warm Vegetable Salad

Name: Panko Crusted Chicken With Warm Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg potatoes; 100 g smoked streaky bacon, diced; 100 g spring onions, trimmed and sliced; 6-7 tbsp white wine vinegar; 100 ml vegetable stock; Pinch None caster sugar; 4 None chicken breasts; 2 None medium eggs, beaten; 80 g panko breadcrumbs; 5 tbsp sunflower oil; 2 None small courgette, thinly sliced; 2 None red peppers, deseeded and diced; 1 None onion, thinly sliced; 3 tbsp chopped fresh thyme leaves; 100 g creme fraiche; None None Lemon slices, to serve

Servings: persons

1 kg potatoes
100 g smoked streaky bacon, diced
100 g spring onions, trimmed and sliced
6-7 tbsp white wine vinegar
100 ml vegetable stock
Pinch None caster sugar
4 None chicken breasts
2 None medium eggs, beaten
80 g panko breadcrumbs
5 tbsp sunflower oil
2 None small courgette, thinly sliced
2 None red peppers, deseeded and diced
1 None onion, thinly sliced
3 tbsp chopped fresh thyme leaves
100 g creme fraiche
None None Lemon slices, to serve

1
Cook the potatoes in salted, boiling water for 20-25 mins until tender. Refresh under cold water then peel the skins. Leave to cool.
2
Saute the bacon in a pan without oil for 5-7 mins until crisp. Add the spring onions and fry for 1-2 mins. Deglaze the pan with vinegar and stock then stir in the sugar and season. Mix in the potatoes and remove from the heat. Marinate for 1 hour.
3
Preheat oven to 375u00b0F. Season the chicken. Dip the chicken in the egg then press into the Panko breadcrumbs to coat. Heat 3 tbsp oil in a large frying pan. Add the chicken and pan-fry for 2-3 mins on each side. Place a piece of parchment on a baking sheet then arrange the chicken on top. Bake for 18-20 mins until golden and cooked through.
4
Heat 2 tbsp oil in a frying pan, add the zucchini, peppers, onion and thyme and saute for 5-7 mins, until golden. Fold the vegetables into the potatoes. Gently stir the creme fraiche or sour cream into the salad and season to taste. Divide the salad between 4 plates. Slice the chicken and arrange on top of the salad. Serve with sliced lemon.

828

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1 kg potatoes, 100 g smoked streaky bacon, diced, 100 g spring onions, trimmed and sliced, 6-7 tbsp white wine vinegar, and more.

Yes, Panko Crusted Chicken With Warm Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!