Breaded Chicken Escalope with mashed potatoes and boiled vegetable
- 10 pieces breaded chicken escalope
- Corn oil
- ½ kg potatoes
- ½ cup milk
- 3 tablespoons butter
- 250g beans
- 250g carrots, cut into cubes
- 1 teaspoon lemon
- ½ teaspoon salt
- Take the breaded chicken escalope out of the freezer.
- You can prepare the breaded chicken burger either by frying or baking.
• Frying: Deep fry in pre-heated oil at 180˚C for 4 to 5 minutes and set aside on a baking sheet.
• Baking: Preheat the oven at 220oC. Place the breaded chicken burger in a pan and let cook for 20-25 minutes while turning. - Peel the potatoes and boil them.
- Once ready to be mashed, remove the potatoes from water.
- Mash the potatoes, add milk, butter, salt, and pepper.
- Boil the carrots and beans in hot water, then remove from water and add lemon and salt.
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