- 45 min
Allergens: Sulphite, Egg, Gluten, Mustard, Wheat, Dairy product
Prepare the potatoes
Preheat the oven to 450°F
Wash and cut the potatoes into small cubes. Place potatoes on a baking sheet lined with parchment paper and toss with 1 Tbsp of olive oil (double for 4 ppl.), salt and pepper. Roast for 20-25 minutes.
Prepare the ingredients
Thinly slice the green onion, including the white part.
Halve the tomatoes and chop the green pepper.
Peel and cut the corn off the ear.
Cook the corn
In a pan over medium-high heat, heat 1 Tbsp of olive oil (double for 4 ppl.). Add the corn and the white part of the green onion. Season with salt and pepper and cook, stirring, for 3-5 minutes. Remove from pan and set aside.
Prepare the chicken
Place egg in a bowl and lightly whisk. In a separate bowl, mix the flour and breadcrumbs.
Slice chicken into strips and season with salt and pepper.
Dip the chicken strips in the egg, then press in breadcrumb mixture to coat thoroughly. Shake off excess.
Cook the chicken
Heat 1 Tbsp of olive oil (double for 4 ppl) over medium-high heat.
Add the breaded chicken and cook 4-5 minutes per side until golden brown and cooked through. Transfer to a plate lined with a paper towel.
Prepare the salad and serve
In a bowl, mix the tomatoes, green pepper, corn, vinegar and 1 Tbsp olive oil (double for 4 ppl.). Add salt and pepper to taste.
In a small bowl, mix the honey and mustard.
Serve the potatoes in plates with chicken and salad. Garnish with green part of the green onions and serve with honey mustard sauce.