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Potato Crust Greek Style Chicken Fillet
Potato Crust Greek Style Chicken Fillet
Rated 5.0 stars by 1 users
Cuisine
Greek
Servings
1
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
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1 chicken breast butterflied or pounded thin
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1 small potato, grated
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1 tbsp plain flour
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1 egg
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2 heaped tsp Mingle Greek seasoning
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Olive oil
Greek salad topper:
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1/2 cup cucumber, chopped
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1/2 cup cherry tomatoes, chopped
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2 tbsp red onion, finely sliced
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1 tsp olive oil
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Squeeze lemon
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Pinch salt
Directions
Grate the potato, then squeeze out as much moisture as possible using paper towel or a clean cloth.
Toss the potato with Mingle Greek seasoning and a pinch of salt and 1 tsp flour.
In a bowl, mix flour with 1 tsp Mingle Greek seasoning.
Coat the chicken in the seasoned flour, then dip into beaten egg.
Press the grated potato firmly onto the chicken, covering all sides.
Let it sit for 5–10 minutes to help the coating stick.
Heat a pan with a good layer of oil over medium heat and cook the chicken for 4–5 minutes on each side without moving too much, until golden and crispy (alternatively, cook in airfryer at 200c for 10-12 minutes until golden and crispy).
For the Greek salad:
Combine cucumber, tomatoes and red onion in a bowl. Add olive oil, lemon juice or vinegar and salt. Toss to combine.
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