Ingredients

For the Chicken:

2 chicken fillets

3 eggs

1 teaspoon salt

1/2 teaspoon black pepper

40g mayonnaise

30g chopped parsley

100g shredded mozzarella cheese

100g flour

For the Potatoes:

600g potatoes, cut into wedges

1 teaspoon salt

1 teaspoon sweet paprika

1 teaspoon dried garlic

20 ml olive oil

Additional:

25 ml vegetable oil (for frying)

Fresh cucumber slices (for serving)

Directions

Prepare the Chicken:

In a large bowl, whisk the eggs with salt, black pepper, and mayonnaise.

Stir in chopped parsley and mozzarella cheese.

Cut the chicken fillets into small pieces or thin strips, then coat them in the flour.

Dip the floured chicken pieces into the egg mixture, ensuring they are well coated.

Cook the Chicken:

Heat the vegetable oil in a large frying pan over medium heat.

Add the chicken pieces to the pan.

Cook for about 4-5 minutes on each side or until golden brown and cooked through.

Remove from the pan and set aside on a paper towel to drain excess oil.

Prepare the Potatoes:

Toss the potato wedges with olive oil, salt, paprika, and dried garlic until evenly coated.

Spread the potatoes on a baking sheet and roast in a preheated oven at 200°C (392°F) for about 20 minutes, or until crispy and golden.

Serve:

Serve the cooked chicken with the roasted potatoes and fresh cucumber slices on the side.