Golden Baked Chicken With Tangy Potato Salad
  1. Slice the chicken breast into cutlets and marinate them in milk, olive oil, salt, pepper, and lemon juice for one hour.

  2. Mix the breadcrumbs with parmigiano, lemon zest, and oregano. Coat the chicken slices in the breadcrumb mixture and bake in a fan oven at 350°F (180°C) for 12 minutes.

  3. Boil the potatoes in water until tender, peel them, and slice them once cooled. Toss with mustard, onion, broth, salt, pepper, and parsley.

  4. Serve the crispy chicken cutlets with the potato salad on the side.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍽️Main Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

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