Golden Crumbed Chicken Cutlet & Potato Fries

Ingredients

• 500g chicken breast
• 4 potatoes — staple
• 2 lemons
• 4 tbsp plain flour + 1.5 tsp salt — staple
• 2 eggs
• 2 packets panko breadcrumbs
• 4 tbsp mayonnaise
• 1 head cos lettuce, washed and torn
• 1 telegraph cucumber, sliced
• 3 tomatoes, cut into wedges
• 2 carrots, grated

Method

1. Oven 240°C/220°C fan. Potato fries with oil + salt across TWO trays, 25-30 min, swapping tray positions halfway.
2. Slice each breast horizontally, then pound to 1cm between baking paper (4 cutlets). Coat flour+salt → egg → panko.
3. Shallow-fry the cutlets 2-4 min/side until golden and cooked — TWO batches; hold the first warm in the oven on a rack.
4. Salad: torn cos + cucumber + tomato + grated carrot + lemon juice + oil (NO apple).
5. Serve with mayo and lemon wedges.

Notes

Serves 4 (cook once, eat two days). Meat ~500g per recipe per house rule (~125g/serve). Est ~575cal/41g protein per serve; original HF 591cal/48.2g. Apple omitted (house rule). Veg sweep: the mixed salad leaf bags are replaced by the house Side salad built from a cos lettuce, cucumber, tomato and grated carrot, ~170g veg/serve; calories +20 and protein +1. Lemons and carrots lost their staple markers, and the mayo carries a pregnancy-safe alternative.