Golden Crumbed Chicken Cutlet & Potato Fries

Ingredients

• 500g raw chicken breast, four thin cutlets
• 800g potatoes, cut into fries
• 30g plain flour — staple
• 50ml plain milk, for egg-free crumb batter
• 60g panko breadcrumbs
• 30ml oil, total — staple
• 200g broccoli florets
• 200g carrot, sliced thinly
• 250g fresh green beans
• Lemon wedges, optional garnish (omitted)

Method

1. Heat oven to 220°C fan. Toss fries with half the oil, spread over two trays and roast 25–30 minutes, turning halfway.
2. Roast the carrot, broccoli and beans on another tray with a little measured oil and water until tender, about 15–20 minutes, or steam them.
3. Pound the four chicken cutlets evenly. Mix the flour and milk into a light batter, adding a little water if needed. Coat chicken with batter, then panko.
4. Pan-fry in two batches in a non-stick pan with the remaining measured oil; finish in the oven if necessary, until chicken is thoroughly cooked and crumbs golden.
5. Serve the chicken, fries and cooked tray vegetables together. No mayo/aioli or raw egg.

Notes

- Milk-and-flour batter replaces egg to avoid buying a large egg pack for one egg. Optional lemon omitted. This is the single meal deliberately selected around surplus potatoes. Confirm the potatoes are still available. - Macros are estimates for four servings, including the served carb and all measured cooking oil; brand values vary. Each serve has at least 162g cooked non-potato vegetables. - Flexible proteins remain allowed; reprice and recalculate portions and macros for future meat swaps. Never use lamb, pre-cooked recipe protein or an unrequested steak cut. - Cool leftovers promptly, refrigerate, and reheat until piping hot.