Chicken Cutlets (Thighs) with Ham, Smoked Cheese, and Tartar Potatoes
Ingredients
Instructions
Clean the chicken thigh cutlets, lightly pound them on both sides, season with salt and spices (I used classic grill seasoning and a bit of dried garlic. Sear the meat on both sides in a pan, place on a baking sheet, arrange slices of ham and sprinkle with grated smoked cheese. Put in the oven under the grill for a few minutes. Dust the pan drippings with flour, drizzle with soy sauce and pour in a little water. Scrape the bottom well, let it simmer, and you'll get a good gravy for the meat.
Potatoes
1kg potatoes (preferably 'A' cooking type, if they have healthy skin, do not peel), 4 tablespoons tartar sauce, 2 tablespoons oil, 2 teaspoons ground sweet paprika (I used smoked), 1/2 teaspoon ground black pepper, 1 teaspoon salt. Wash the potatoes, cut into quarters or sixths (depending on size), place in a bowl, cover with cold water and let it 'soak' for about 10 minutes. Then drain the potatoes and dry them with a towel. In a bowl, mix tartar sauce, oil, ground paprika, ground black pepper, and salt and add the potatoes to this mixture. Thoroughly mix by hand and place individually on a baking sheet lined with parchment paper, with the cut side up. Bake for about 40 minutes at 180 degrees.
