Crispy Chicken Fillets with Herbed Potatoes and Cucumber

Ingredients:

3 eggs
2 teaspoons salt (divided)
1/2 teaspoon black pepper
40g mayonnaise
30g parsley, finely chopped
100g mozzarella cheese, shredded
2 chicken fillets
100g flour
600g potatoes, peeled and diced
1 teaspoon sweet paprika
1 teaspoon dried garlic
20 ml olive oil
25 ml vegetable oil
1 cucumber, sliced

Directions:

Prepare Chicken Fillets:
Season the chicken fillets with 1 teaspoon of salt and black pepper.
Coat each fillet in flour, dip them in beaten eggs, then cover with shredded mozzarella cheese. Set aside.

Season Potatoes:
In a bowl, combine the diced potatoes, 1 teaspoon of salt, sweet paprika, and dried garlic.
Drizzle with olive oil and toss until the potatoes are well coated.

Cook Chicken Fillets:
Heat the vegetable oil in a frying pan over medium heat.
Fry the chicken fillets until golden and cooked through, about 4-5 minutes per side.

Cook Potatoes:
In a separate pan, fry the seasoned potatoes until crispy, about 8-10 minutes.

Serve:
Serve the crispy chicken fillets with herbed potatoes.
Add a side of sliced cucumber for freshness.
Garnish with finely chopped parsley and a dollop of mayonnaise for extra flavor.

Serving Suggestions:
With a Fresh Salad: Pair the dish with a mixed green salad drizzled with a light vinaigrette.
With a Dipping Sauce: Serve with a side of garlic aioli or honey mustard for dipping.

As a Sandwich: Slice the chicken fillets and serve in a sandwich or wrap with the cucumbers and some fresh lettuce.

Cooking Tips:
Cheese Coating: Press the shredded mozzarella firmly onto the chicken fillets to ensure it sticks well during frying.
Even Cooking: Cut the potatoes into uniform pieces to ensure they cook evenly.
Crispy Potatoes: For extra crispy potatoes, make sure not to overcrowd the pan during frying.