Embark on a culinary journey with our No-Oven Chicken Dinner with Vegetable Peeler Twist, a recipe that’s as delightful to make as it is to eat. This unique cooking venture not only keeps your kitchen cool but also turns meal preparation into a soothing ASMR experience. With simple ingredients and an innovative approach, this dish promises a feast for both the palate and the senses.
Ingredients
- 2 medium potatoes (approximately 300g)
- 2 chicken breasts (approximately 300g)
- 1 large egg
- Salt and pepper to taste
- 1 tablespoon of all-purpose flour
- Vegetable oil for frying
- 50-100 grams of mozzarella cheese
- 2 slices of cheddar cheese
- Fresh young cabbage (for salad)
- 1 large carrot (for salad)
- 2 fresh cucumbers (for salad)
- A handful of parsley (for salad)
- 1 tablespoon of yogurt
- 1 tablespoon of mayonnaise
Step-by-Step Cooking Instructions
1. Prep the Potatoes and Chicken:
Begin by rinsing the potatoes thoroughly under cold water. Once cleaned, use your trusty vegetable peeler to create thin, uniform slices. This is the twist we’ve been talking about – instead of just chopping, we’re elevating the humble potato with elegant, peel-thin slices.
Next, take your chicken breasts and slice them into thin, manageable pieces, ensuring they’re of even thickness to cook uniformly.
2. The Egg Mixture:
Crack an egg into a bowl, and whisk it gently. Add a pinch of salt and pepper according to your taste, then stir in a tablespoon of flour. This mixture will coat your chicken, giving it a delicious, crispy exterior.
3. Cooking the Chicken:
Heat a good amount of vegetable oil in a pan over medium to low heat. You’ll want enough to fry the chicken without it sticking.
Dip each piece of chicken into the egg mixture, ensuring both sides are well-coated. Then, carefully place them in the hot oil.
Fry the chicken for approximately 15 minutes, then flip each piece and continue frying for another 10 minutes or until golden brown and cooked through.
A couple of minutes before the chicken is done, add the mozzarella and cheddar cheese on top to melt.
4. Preparing the Salad:
While the chicken is cooking, it’s the perfect time to prepare your salad. Shred the young cabbage, julienne the carrot, and slice the cucumbers into thin pieces. Chop the parsley finely for a fresh touch.
In a separate bowl, mix together the yogurt and mayonnaise, adding a pinch of salt and pepper to taste. This will be your dressing.
Combine the vegetables in a large bowl, pour the dressing over the top, and toss until everything is well-coated.
