Chicken Breasts in Breadcrumbs with Creamy Potatoes
Ingredients
Instructions
Pound the chicken meat, season with salt and coat in breadcrumbs made from egg, milk (can be easily replaced with beer), plain flour, cornstarch, salt, pepper, grilling seasoning, and soy sauce, then fry in a layer of hot oil.
Peel and slice the potatoes into slices about 0.5cm thick, layer in a greased baking dish in two layers, season with salt, spice, and season as desired (I like to add, for example, rosemary, dried garlic, or grilling seasoning), then sprinkle a pack of frozen vegetables (I prefer a mix of spring vegetables), season with salt again, layer the potatoes again, season with salt and spice again, cover and bake in the oven until half-cooked. Then pour over cream (I use a whole pot and sometimes a little more) and bake uncovered until golden brown, the cream partially 'soaks' into the potatoes during baking, but some remains in the form of delicious gravy.
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