800g brushed potatoes, peeled
2 tablespoons olive oil
Salt and pepper, to taste
4 x 120g chicken breast steaks
¼ cup plain flour
2 eggs, lightly beaten
2 cloves garlic, crushed
1 ¼ cups panko breadcrumbs
1/3 cup finely grated parmesan
2 tablespoons finely chopped fresh parsley
Vegetable oil, for shallow-frying
1 lemon, cut into cheeks, to serve
4 roma tomatoes, cut into wedges
1 cup fresh parsley leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Cut potatoes into 1 ½ cm-thick chips. Microwave, covered, until tender. Drain well. Pat dry with absorbent kitchen paper. Transfer to a large roasting pan with oil. Season with salt and pepper. Toss to coat.
Cook in a hot oven (200C), turning halfway through, for about 25 minutes, or until golden.
Meanwhile, dust chicken in flour seasoned with salt and pepper. One at a time, dip in combined eggs and garlic in a shallow dish. Then coat in combined breadcrumbs, parmesan and parsley in a large bowl. Press crumbs on lightly.
Heat enough vegetable oil in a large, deep frying pan over a medium to high heat to shallow-fry. Add chicken. Cook for about 3 to 5 minutes on each side, or until golden brown and cooked through. Drain on absorbent kitchen paper.
To make tomato salad, combine all ingredients in a medium bowl. Lightly toss.
Serve chicken with chips, salad and lemon cheeks.