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Serves 4
Preparation time: 25 minutes
Cooking time: 25 minutes
Oven temperature: 180°C
• 400 g mini chicken fillets
• 125 ml buttermilk
• 3 ml each cayenne pepper and cumin
• 5 ml mustard powder
• 125 ml self-raising flour
• olive oil
• 750 g frozen potato wedges
• 200 g button mushrooms, halved
• 3 sprigs rosemary
• Parmesan shavings
• balsamic glaze
1 Preheat the oven. Put the chicken, buttermilk and spices in a plastic bag and rub in well. Season the flour with salt and pepper and dip the chicken fillets in it, one by one, to form a crust. Place on a plate in the refrigerator for about 10 minutes.
2 Arrange the potatoes and mushrooms on a baking tray, drizzle with olive oil and sprinkle with rosemary leaves. Bake until golden brown and cooked through.
3 Shallow-fry the chicken strips in a little olive oil until golden brown and cooked through (remember the salt and pepper). Serve with the oven-roasted vegetables, a generous sprinkling of Parmesan shavings and a drizzle of balsamic glaze. A few basil leaves are an optional extra.
