Spanish Fly - Chicken Cutlets with Wedge Potatoes
recipe

A delicious dish combining crispy wedge potatoes and juicy chicken cutlets, perfectly seasoned. Great for busy weekdays or weekend indulgence.
Preparation Time: 40 minutes
Serving Size: 2

Ingredients:

- 2 thin chicken fillets
- 4 potatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 100 ml sour cream
- 1 tablespoon fresh parsley (chopped)

Instructions:

1. Peel the potatoes and cut them into wedges. Rinse the wedges in cold water and dry them thoroughly.
2. Place the potatoes in a bowl and mix in olive oil, salt, pepper, paprika powder, and garlic powder.
3. Spread the seasoned potatoes on a baking tray and bake at 200°C (400°F) for about 25-30 minutes, until golden brown and crispy.
4. Meanwhile, season the chicken fillets with salt and pepper. Cook the fillets in a pan over medium heat for about 5-7 minutes on each side, until cooked through and golden brown.
5. Serve the chicken fillets alongside the wedge potatoes. Top the dish with sour cream and chopped parsley.
Nutritional Information (per serving):
- Energy: 600 kcal
- Protein: 40 g
- Carbohydrates: 55 g
- Fat: 25 g
- Fiber: 4 g

Reviews: 4.4 (5072 reviews) ★★★★★ share