Old Fashioned Crumbed Chicken And Mashed Potatoes
|Chicken breast fillet||2 3⁄4 Kilogram (4 Fillets Of 680 Grams Each)|
|Plain flour||3 Tablespoon|
|Egg||1 , beaten lightly|
|Stale breadcrumbs||70 Gram (1 Cup)|
|Ground cumin||2 Teaspoon|
|Sweet paprika||2 Teaspoon|
|Sesame seeds||35 Gram (1/4 Cup)|
|Potatoes||1 Kilogram, chopped (5 Medium Ones)|
|Garlic||1 Clove (5 gm), crushed|
Coat chicken in flour; dip in egg then combined breadcrumbs, cumin, paprika and seeds.
Place chicken, in single layer, on tray; cover, refrigerate 30 minutes, [can be prepared ahead to this point; refrigerate overnight or freeze] Cook chicken in large heated oiled pan until cooked through.
Meanwhile, boil, steam or microwave potatoes until tender; drain.
Mash potatoes with garlic and butter.
Serve potato mash with chicken.