Lemon Chicken Cutlets with Crispy Potatoes and Broccoli
Ingredients
- 2 chicken breasts
- 1 beaten egg
- arrowroot flour
- olive oil
- juice from half a lemon
- 3 potatoes
- chopped broccoli
- salt
- pepper
- paprika
- chili flakes
Preparation
Butterfly and pound 2 chicken breasts.
Dip in beaten egg and arrowroot flour.
Fry in olive oil for approximately 4 minutes per side.
Add juice from half a lemon and remove from heat.
Cube 3 potatoes.
Boil potatoes for 8 minutes, then drain and pat dry.
Fry potatoes in oil with salt, pepper, paprika, and chili flakes; cover to make cooking quicker, and flip halfway through.
Sauté chopped broccoli in oil with salt and pepper.
