LAVIENNESE WITH OVEN-BAKED CRISPY POTATOES
A breaded chicken cutlet with oven-baked potato wedges, mixed salad, date tomatoes and slices of Sorrento lemon.
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Difficulty
Facile
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Number of people
4
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Total time
37 min
Products used:
Ingredients
- 2 packs of La Viennese breaded chicken
- Mixed salad
- Date tomatoes
- 3-4 sprigs of rosemary
- 10-12 medium-sized potatoes
- 2 Sorrento lemons
- Salt and pepper to taste
- Extra-virgin olive oil
- Mayonnaise
- A little chives
Peel the potatoes and cut them into wedges. Place them on an oven tray and add the oil, salt and sprigs of rosemary. Cook the potatoes in the oven for about 20 minutes at 180° until golden brown.
Wash the vegetables carefully and prepare a salad with the mixed vegetables, date tomatoes cut in half and thin slices of sweet Sorrento lemon.
Cook the “La Viennese” cutlets as indicated on the pack.
Place the “La Viennese” cutlets on a dish with the salad and the potatoes. Garnish with mayonnaise, freshly cut cubes of lemon and a little finely chopped chives.
Try the tasty, thicker “La Milanese” cutlets, or the classic “Chicken Fillet Cutlets” or “Turkey Breast Cutlets”, with a different side dish every time.
