Garlic Parmesan Crispy Chicken by Inmykitchen Uk

Ingredients

• 1 chicken breast
• 1 egg, whisked
• 1/2 cup panko breadcrumbs
• 1/2 tsp paprika
• 1 tsp garlic granules, divided
• 1 pinch salt, divided
• 2 tbsp oil, for frying
• 1/2 avocado
• 20 g feta cheese
• 4 tbsp plain yogurt
• 1 tbsp chopped chives
• 1/4 lemon, juiced
• 1 romaine lettuce heart, shredded
• 1 clove garlic, thinly sliced
• 2 tbsp salted butter
• 1 tbsp chopped parsley
• 1 large potato
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp grated Parmesan

Instructions

1. Butterfly the chicken breast, then pound it to an even 1/2-inch thickness, about 2 minutes.
2. Mix the panko, paprika, 1/2 teaspoon garlic granules, and a pinch of salt in a shallow bowl.
3. Dip the chicken in the egg, coat it in the breadcrumb mixture, and press to help it stick.
4. Fry the chicken in oil over medium-high heat for 3 to 4 minutes per side, until golden and cooked through to 165°F.
5. Mash the avocado, feta, yogurt, chives, lemon juice, and remaining garlic granules with a pinch of salt until mostly smooth.
6. Boil the peeled potato wedges for 5 to 8 minutes, then drain and let them dry for 10 minutes.
7. Toss the wedges with olive oil and salt, then roast at 200°C for about 35 minutes until crisp and browned.
8. Melt the butter in a small pan over medium heat, add the garlic and parsley, and cook for about 10 minutes until the garlic is golden; remove the garlic chips and set aside.
9. Serve the chicken over romaine lettuce, top with the avocado-feta mash, sprinkle with Parmesan, and finish the wedges with the reserved garlic chips and chives.