Crusted chicken stuffed with mushrooms and served with flattened potatoes
Serving: 4
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Directions
- Place the flatter chicken on a working surface and season well.
- Lay the mushroom on one half of the chicken topped with the mozzarella and fold over.
- Secure with cocktail sticks.
- Mix the breadcrumb and Parmesan in a shallow dish.
- Mix the egg, salt and milk in another dish.
- Dip the chicken into the milk mixture and then into the breadcrumb mixture to coat well and refrigerate for 10 minutes.
- Cook the potatoes in plenty of boiling salted boiling water and drain.
- Cut two slits on the top of the potatoes and carefully flatten. Season well.
- Heat enough oil in a frying pan and fry the chicken until cooked, about 10 minutes on each side. Drain.
- Serve the chicken with the potatoes drizzle with olive oil and topped with the parsley.
Ingredients
- 4 chicken breasts sliced in half and flatten
- 8 mushrooms, thinly sliced
- 100 g mozzarella, grated
- 200 g breadcrumbs
- 2 large eggs, finely chopped
- Salt, to taste
- 60 ml (¼ cup) milk
- 4 large potatoes
- 60 ml (¼ cup) olive oil
- 45 ml (3 tbsp) fresh flat-leaf parsley, coarsely chopped