Description
A super quick and delicious chicken dinner featuring crumbed chicken breast steaks grilled to golden perfection, served with creamy mashed potatoes and a fresh cucumber and cherry tomato salad. This meal combines crispy textures with creamy and refreshing sides, perfect for a fast yet satisfying dinner.
Ingredients
Scale
Chicken and Crumb Mixture
- 400 g / 13oz chicken breast minute steaks (4 pieces x 100g/3oz each)
- 4 tbsp mayonnaise (preferably whole egg)
- 2 tbsp parmesan cheese, grated
- 6 tbsp panko breadcrumbs
Mashed Potatoes
- 2 medium potatoes, not peeled
- 1/4 to 1/2 cup milk (full fat or low fat)
- 1 tbsp butter (optional)
- Salt and pepper, to taste
Salad
- 1 large cucumber (or 2 small cucumbers)
- 1 punnet cherry tomatoes (or 2 medium tomatoes)
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper, to taste
Garnish
- Extra olive oil for drizzling
- Finely chopped fresh parsley (optional)
Instructions
- Preheat grill: Turn your grill or broiler on high and position the shelf about 20cm (8 inches) from the heating element to ensure even cooking.
- Cook potatoes: Place the whole medium potatoes in the microwave and cook on high for 3 minutes, then flip and cook for an additional 2 minutes or until tender. Test doneness by gently squeezing; they should feel soft.
- Prepare crumb mixture: In a small bowl, combine the mayonnaise and grated parmesan cheese until well mixed, creating a creamy spread for the chicken.
- Coat chicken: Place the chicken breast steaks in a large ovenproof frying pan. Using the back of a spoon, evenly spread the mayonnaise and parmesan mixture over each piece of chicken.
- Add breadcrumbs: Sprinkle the panko breadcrumbs generously over the coated chicken. Pat down gently with your fingers to ensure the crumbs stick firmly.
- Grill chicken: Place the pan with chicken under the preheated grill for about 8 minutes, or until the chicken is cooked through and the crumb coating is golden brown. Check at about 6 minutes and rotate the pan if needed for even browning. Remove and set aside to rest for a few minutes.
- Mash potatoes: After the potatoes are cooked and cool enough to handle, cut them in half and scoop out the flesh into a bowl. Add milk, butter (if using), salt, and pepper. Mash thoroughly using a potato masher until smooth and add more milk if needed for desired creaminess.
- Prepare salad: Use a vegetable peeler to create cucumber ribbons. Halve the cherry tomatoes. Arrange cucumber ribbons and tomatoes on a plate, then drizzle with lemon juice and olive oil. Season with salt and pepper to taste.
- Serve: Plate the mashed potatoes and top with the crumbed chicken. Drizzle extra olive oil over the chicken and garnish with freshly chopped parsley if desired. Serve the cucumber and tomato salad alongside the main dish.
Notes
- Minute steaks are thinly sliced chicken breast pieces that cook quickly, ideal for this speedy recipe.
- Using whole egg mayonnaise adds richness to the crumb coating; light or low-fat mayonnaise can be substituted but may affect texture.
- Panko breadcrumbs provide a crispier, lighter crumb compared to regular breadcrumbs.
- Leaving the potato skins on adds nutrients and texture to the mashed potatoes.
- An ovenproof frying pan makes it easy to prepare and grill the chicken without transferring to another dish.
- Patting the panko breadcrumbs ensures they adhere well to the mayonnaise-coated chicken for a perfect crust.
- Resting the chicken after grilling helps retain juices for a moist result.
- The salad provides a refreshing contrast to the warm, hearty chicken and potatoes.