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CHICKEN IN MUSTARD WITH PANKO AND SWEET POTATOES
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Jackeline Ricahrd
@jack_bethof- Ingredients
- Recipe
- chicken fillet100 g
- grated parmesan cheese sachet50 g
- shallot onion2 unit(s)
- mustard sachet4 unit(s)
- Sweet Potato2 unit(s)
- kale100 g
- panko flour50 g
- Preheat the oven to 200°C for 15 minutes. Peel and cut the onions in half. Tear the leaves from the kale, discarding the thickest stalk in the middle. Cut the potato into thin sticks, with the skin on.
- Mix the panko flour with the grated cheese on a plate and set aside. Season the chicken fillets with salt and pepper to taste, then sprinkle mustard on both sides. Coat the fillets well in the panko flour, pressing gently to better fix the flour. TIP: You can add a pinch of salt to the flour as well if you want.
- Place the sweet potato sticks on a medium baking sheet and season with salt. Place the fillets to the side and drizzle everything with a generous drizzle of olive oil. Place in the oven and bake for 20 minutes, or until browned.
- Season the onions with salt and pepper to taste, place them in another roasting pan, face down, drizzle a drizzle of olive oil and roast for 10 minutes, or until slightly browned. Remove the pan from the oven, turn the onions, add the torn cabbage to the side, season with salt, drizzle everything with olive oil and put it back in the oven for another 5 minutes. Serve everything hot, on a plate, with the fillet, potato sticks, cabbage and onion brûlée (toasted).
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