Ingredients

800g brushed potatoes, peeled

2 tablespoons olive oil

Salt and pepper, to taste

4 x 120g chicken breast steaks

¼ cup plain flour

2 eggs, lightly beaten

2 cloves garlic, crushed

1 ¼ cups panko breadcrumbs

1/3 cup finely grated parmesan

2 tablespoons finely chopped fresh parsley

Vegetable oil, for shallow-frying

1 lemon, cut into cheeks, to serve

4 roma tomatoes, cut into wedges

1 cup fresh parsley leaves

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Method

Cut potatoes into 1 ½ cm-thick chips. Microwave, covered, until tender. Drain well. Pat dry with absorbent kitchen paper. Transfer to a large roasting pan with oil. Season with salt and pepper. Toss to coat.

Cook in a hot oven (200C), turning halfway through, for about 25 minutes, or until golden.

Meanwhile, dust chicken in flour seasoned with salt and pepper. One at a time, dip in combined eggs and garlic in a shallow dish. Then coat in combined breadcrumbs, parmesan and parsley in a large bowl. Press crumbs on lightly.

Heat enough vegetable oil in a large, deep frying pan over a medium to high heat to shallow-fry. Add chicken. Cook for about 3 to 5 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.

To make tomato salad, combine all ingredients in a medium bowl. Lightly toss.

Serve chicken with chips, salad and lemon cheeks.

New Idea team