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🍽️ Crispy Cornflakes Chicken with Fried Potatoes

662 kcal · 30 min · 4 servings

Crispy Cornflakes Chicken with Fried Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
  2. 2. Wash the potatoes thoroughly and dry them.
  3. 3. Cut the potatoes in half or into quarters if they are very large.
  4. 4. Place the potatoes in a baking dish and drizzle with olive oil.
  5. 5. Toss the potatoes well to coat them evenly with oil.
  6. 6. Place the dish in the preheated oven.
  7. 7. Roast the potatoes for 30 to 35 minutes until golden brown.
  8. 8. Stir the potatoes occasionally during cooking.
  9. 9. Pluck the rosemary leaves off the stems shortly before the cooking time is up.
  10. 10. Add the rosemary to the potatoes about 5 minutes before the end of the cooking time.
  11. 11. Season the finished potatoes with salt and pepper.
  12. 12. Cut the chicken breast fillets horizontally through the middle.
  13. 13. Divide the filts to make a total of 8 thin cutlets.
  14. 14. Mix the flour with salt and pepper on a plate.
  15. 15. Whisk the eggs in a separate bowl.
  16. 16. Crush the cornflakes slightly with your hands.
  17. 17. Place the crumbled cornflakes onto a third plate.
  18. 18. Coat the chicken cutlets one by one in flour, then egg, and finally cornflakes.
  19. 19. Fry the breaded cutlets in batches in hot oil.
  20. 20. Fry the cutlets for about 5 minutes until golden brown.
  21. 21. Let the excess fat drain from the cutlets onto kitchen paper.
  22. 22. Serve the chicken together with the fried potatoes.
  23. 23. Garnish the dish with a fresh salad if desired.

Nutrition per serving