Breaded chicken with potato wedges and sour cream dip
Crisp breaded chicken fillets with oven-roasted potato wedges, a chive and sour cream dip and cucumber sticks – a family favourite.
- 40 minTime
- 34 minHands-on
- 4Portions
- ≈ 39 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 4 tbspRapeseed oil, half of it for frying
- to tasteSalt
- 4Chicken breasts
- to tasteBlack pepper
- 3 ½ tbspPlain flour
- 2Eggs
- 2 dlBreadcrumbs
- 2 tbspButter, for frying
On the side
- 1 kgPotato, scrubbed
- 1 tspPaprika
- 2 dlSour cream
- 3 ½ tbspChives, finely chopped
- 1 cloveGarlic, crushed
- 1Cucumber
Method
- Heat the oven to 225 °C. Cut the potatoes into slim wedges, toss with half the oil, the paprika and salt and spread them in a single layer on a lined baking tray.
- Roast the wedges in the middle of the oven for 25–30 minutes, turning them halfway.
- Slice each chicken breast in half horizontally into two thinner escalopes so they cook quickly and evenly. Season with salt and pepper.
- Set out three shallow bowls with flour, beaten egg and breadcrumbs. Coat the chicken first in flour, then in egg and finally in breadcrumbs.
- Stir together the sour cream, chives and garlic and season with salt. Cut the cucumber into sticks.
- Heat the butter and the rest of the oil in a large frying pan over medium heat. Fry the chicken for 3–4 minutes per side until golden and cooked through with no pink juices.
- Serve the chicken with the potato wedges, sour cream dip and cucumber sticks.
The cost is estimated from Swedish grocery prices.
