feat. potatoes and salad

This meal might not have that wow factor but what it lacks in style, it makes up for in ease and effectiveness. A wholesome and filling dish that will make for a perfect middle-of-the-week meal. Here's how you can make it yourself.

Ingredients

• 3 medium-sized potatoes
• 4 boneless chicken thighs
• 1 egg
• 1tbs of milk
• 1 cup of breadcrumbs
• A handful of grated cheese
• Salt and pepper to taste
• Oil for frying

For the salad:

• 2 carrots
• 1 apple
• 2tbs of mayonnaise
• 1 spring onion
• Salt and pepper to taste

Method

For the potatoes:

1. Preheat the oven to 200°C.
2. Wash and peel the potatoes, then cut them into cubes.
3. Place the potatoes on a baking tray and drizzle with oil. Season with your choice of herbs, then mix until the potatoes are coated evenly with the oil and herbs.
4. Roast the potatoes in the oven for 30 minutes, or until they are crispy and golden brown. Alternatively, boil the potatoes until tender and make mashed potatoes.

For the chicken cutlets:

1. Place the chicken thighs between two sheets of cling wrap and pound them with a rolling pin until they are an even thickness.
2. In a bowl, whisk together the eggs and milk.
3. In another bowl, mix together the breadcrumbs and grated cheese.
4. Dip each chicken thigh into the egg mixture, then coat it in the breadcrumb mixture.
5. Heat oil in a frying pan over medium heat. Fry the chicken cutlets until golden brown and cooked through, about 5-7 minutes per side.

For the salad:

1. Grate the carrots and apples using a grater.
2. Finely chop the spring onion and add it to the grated carrot and apple.
3. Mix in enough mayonnaise to coat the ingredients.
4. Season with salt and pepper to taste.
5. Garnish with additional chopped spring onion.

Serve the chicken cutlets with roasted or mashed potatoes and the carrot and apple salad.

Look out for more delicious dishes created by students on Sanctuary Social.