Oven-baked chicken cutlet with potatoes and tomato salad

Ingredients

For 1 serving

• Chicken breast140 g
• Eggs0.5
• Breadcrumbs20 g
• Potatoes180 g
• Tomatoes150 g
• Romaine lettuce50 g
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Heat the fan oven to 210 °C. Wash and peel the potatoes, cut them into sticks about 1 cm thick and pat them very dry; toss with half the oil and salt and spread on a lined baking tray in a single layer.
2. Roast the potatoes for 30 minutes in total, turning halfway, until golden and crisp.
3. Meanwhile pound the chicken breast between two sheets of baking paper to about 1 cm thick and salt it. Dip it in the beaten egg and then in the breadcrumbs, pressing well so the coating sticks.
4. When the potatoes have 15 minutes left, lay the cutlet on the same tray and bake it, turning halfway, until golden and crisp on both sides and cooked through.
5. Wash the tomatoes and romaine lettuce, cut the tomatoes into wedges and the lettuce into strips and dress with the remaining oil, salt and dried oregano; serve with the cutlet and potatoes.