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Chicken Cutlets with Mint with Roast Potatoes

January 23, 2017
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This is a great dish to make with chicken breast. It is healthy and super delicious. I made some roasted onions as a side…

  • 3 to 4 chicken cutlets
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons dried mint
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon salt

Mix the oil, mint, coriander, pepper flakes and salt in a shallow container. Add the chicken cutlets and mix well. Marinate in the fridge over night or at least 3 hours. Take the chicken out at least half an hour before cooking.

  • 6 to 7 baby potatoes, peeled and cut in half

Transfer potatoes in a medium saucepan, cover with water and bring to a boil. Simmer for ten minutes or till the potatoes are cooked through but not mushy. Drain the water and keep aside.

  • 2 tablespoons extra virgin olive oil
  • Salt

Preheat oven to 350 degrees F.

Heat a non-stick frying pan with the oil and brown the chicken cutlets on a high heat for about a minute each. Take out and transfer to oven to finish cooking. Cooking time will depend on the size and thickness of the cutlets. Add the potatoes to the same pan and brown on medium high heat till all sides are golden brown.

  • 3 to 4 cups mixed greens
  • Your favorite dressing

Dress the greens and place the chicken cutlets and potatoes on top and serve.

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