Crispy oven-baked breaded chicken: Crispy breaded chicken does not have to mean deep-frying. In this easy dinner, the chicken cutlets bake in the oven with only a little oil, while a warm potato salad brings acidity, herbs and enough substance to complete the meal.
The breadcrumb coating turns golden and crisp in the oven, and the hot potatoes absorb the vinegar, oil, marjoram and spring onion as soon as they are mixed. The complete dinner is ready in about 30 minutes and serves two.
Oven-Baked Breaded Chicken with Warm Potato Salad
A crispy classic without deep-frying, served with a simple warm potato salad.
Ingredients
- 300 g chicken breast fillet (2 cutlets)
- 1 egg
- 50 g breadcrumbs
- 2 tablespoons olive or sunflower oil
- 500 g potatoes (suitable for boiling)
- 2 spring onions (thinly sliced into rounds)
- 2 tablespoons vinegar (apple cider or white vinegar)
- 3 tablespoons oil for the salad
- ½ teaspoon dried marjoram
- salt and pepper
Instructions
- Preheat the oven to 200 °C (fan-assisted or conventional) and line a baking tray with parchment paper.
- Wash and peel the potatoes, then cut them into evenly sized cubes (approximately 2 × 2 cm). Place them in a pot, cover completely with cold water, add 1 teaspoon of salt and set the pot on the stove. Once the water boils, cook over medium heat for about 12–15 minutes. Check with the tip of a knife—if it slides easily through a potato cube, the potatoes are cooked.
- While the potatoes cook, prepare the cutlets. If necessary, gently pound the two chicken breast cutlets until they are an even thickness, then season both sides with salt and pepper.
- Beat the egg with a fork in one deep plate and place the breadcrumbs in a second plate.
- Dip each cutlet into the beaten egg on both sides, allowing the excess egg to drip off, then coat it thoroughly in the breadcrumbs until completely covered.
- Place the breaded cutlets on the prepared baking tray, lightly drizzle them with the 2 tablespoons of oil and bake in the preheated oven for 18–20 minutes, until crisp and golden. Turn them halfway through the baking time.
- When the potatoes are cooked, drain them and immediately return them to the warm pot. Add the sliced spring onions, vinegar, salad oil, marjoram and a pinch of salt and pepper. Mix gently while the potatoes are still hot so they absorb all the flavours.
- Serve the hot breaded chicken with the warm potato salad.
Cooking tip
For a crisp, even coating, make sure both cutlets are roughly the same thickness and gently press the breadcrumbs onto the meat after breading. Drizzle with oil before baking and turn the cutlets halfway through so both sides become golden.
Frequently asked questions
Can I use a fan-assisted or conventional oven?
Yes. The recipe uses 200 °C for either option. Ovens vary, so check the colour of the breadcrumb coating near the end and extend the baking time by a minute or two if needed.
How do I make the coating crisp without deep-frying?
Coat the cutlets evenly, drizzle them lightly with oil and turn them during baking. This allows the breadcrumbs to become golden on both sides.
Which potatoes are best for the warm salad?
Choose potatoes suitable for boiling that hold their shape after cooking. Cut them into evenly sized cubes so they cook at the same rate.
Can I prepare the potato salad in advance?
You can, but it is best while still warm, when the potatoes absorb the vinegar, oil and seasoning most effectively. It can also be served at room temperature.
This oven-baked version keeps the familiar crunch of a breaded chicken cutlet without a pan full of oil. The warm potato salad provides the acidity and seasoning, so the dinner needs no additional side dish.
AI summary
This BlaZest recipe is a 30-minute oven-baked breaded chicken dinner with warm potato salad. Chicken cutlets are coated in egg and breadcrumbs, baked until crisp, and served with hot potatoes mixed with spring onion, vinegar, oil and marjoram.
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