Chicken Kotlet with Dill and New Potatoes
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Ingredients
- 4 chicken breast fillets
- 40 g plain flour
- 2 eggs
- 90 g breadcrumbs
- 600 g new potatoes
- 30 g butter
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 524 kcal
- Protein
- 49.4 g
- Carbohydrate
- 46.3 g
- of which sugars
- 3.4 g
- Fat
- 15 g
- of which saturates
- 6.3 g
- Fibre
- 3.6 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Slice each chicken breast horizontally and bash to an even thickness, then season.
- 2
Coat in flour, then beaten egg, then breadcrumbs.
- 3
Boil the new potatoes for 15 minutes until tender, then drain and toss with the butter and chopped dill.
- 4
Fry the kotlety in a shallow layer of oil for 4-5 minutes each side until golden and cooked through with no pink remaining.
- 5
Serve with the buttered dill potatoes.
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