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- Cutlet with crispy roast potatoes
Easy
100min
4 People
Cutlet with crispy roast potatoes
The breaded cutlet with roast potatoes, or the second favorite dish of Italians.
Ingredients
4 People
2 packs of LaViennese AIA
Mixed salad
Cherry tomatoes
3-4 sprigs of rosemary
10-12 medium-sized potatoes
2 Sorrento lemons
Salt
Pepper
Extra virgin olive oil
Mayonnaise
Some chives
Description
Roast potatoes with cutlet and the party at the table is immediately served. There are few dishes that can convince with such wide consensus, but after all simplicity always wins. A great crispy chicken cutlet in its breading and the perfectly roasted potatoes require only some precautions. Here's how to prepare the cutlet with roast potatoes.
Procedure
1
To make the potatoes very crispy, you need to rinse them very well to remove all the starch. So first start peeling the potatoes and let them rest in cold water as you go.
2
Rinse them well and start cutting them into wedges and leave them in water again. Rinse the potatoes until the water is clear then let them soak for an hour.
3
After these operations, dry the potato wedges perfectly, arrange them in a baking dish and season with oil, salt and rosemary sprigs. Mix with your hands so that all the potatoes are well seasoned and make sure each wedge touches the bottom. Bake for 20 minutes at 180°.
4
In the meantime, heat a pan with a drizzle of oil and cook the cutlets until they are well browned. While the cutlets are cooking, wash the tomatoes and the mixed salad to season them together with salt, oil and balsamic vinegar.
5
Add some thinly sliced lemon slices. Serve the cutlets with the salad, potatoes, and diced lemon, some chives and don't forget the mayonnaise.
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