South Waikato News - - Community Cookbook -

800g pota­toes, scrubbed and diced 2cm 3 spring onions 1⁄4 cab­bage 1 car­rot 1 ta­ble­spoon mus­tard (eg, Di­jon, whole­grain) 3 ta­ble­spoons sour cream 2 ta­ble­spoons mayo

❚600g skin­less, bone­less chicken breasts

1⁄2 cup flour sea­soned with 1 tea­spoon salt 1 egg 2 ta­ble­spoons milk 11⁄2 cups fine bread­crumbs 35g Parme­san cheese, grated To serve: 3-4 ta­ble­spoons tomato rel­ish or tomato sauce (op­tional).

Pre­heat oven to 220 de­grees Cel­sius. Line two oven trays with bak­ing pa­per. Pre­heat bar­be­cue hot plate to medium (if us­ing).

Toss pota­toes with a lit­tle oil on first pre­pared tray. Sea­son with salt and pep­per and roast for

❚❚25-30 min­utes, un­til ten­der and golden brown. Turn once dur­ing cook­ing. Re­move from oven and al­low to cool slightly.

While pota­toes are cook­ing, prepare the rest of the slaw. Thinly slice spring onions; thinly slice cab­bage un­til you have about 31⁄2 cups worth; grate car­rot. Place all in a large bowl.

Pat chicken dry with pa­per tow­els and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through hor­i­zon­tally to make 2 thin steaks. Place sea­soned flour in a bowl, whisk egg with milk in a sec­ond bowl and place bread­crumbs in a third bowl. Coat each piece of chicken first in flour, then egg mix­ture, then bread­crumb mix­ture, shak­ing off ex­cess as you go. Place on a clean, dry plate.

Heat a lit­tle oil in a large fry­pan on medium heat. Cook chicken, in batches, for 3-4 min­utes each side (de­pend­ing on thick­ness), or un­til cooked

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